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Chef2Chef Recipe Club - Volume 2 Issue 116 - June 10, 2002 Automatic system commands and instructions: End of Message Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net -------------------------------------------------- Hello Recipe Club, Greetings and I hope you all had a wonderful weekend. This week we are happy to welcome back our friend and Personal Chef, Terry Henderson. Proud Owner of: http://www.chefbynite.com and http://www.personalchefalliance.com -------------------------------------------------- Today's entrée is a chicken dish. Remember recently I told you about a company called www.smartchicken.com , well I received two whole chickens and two packs of boneless, skinless breasts from their site last Thursday. We had company meetings here all weekend and we tried these chickens in a number of ways. Fantastic is all I can say. You should check them out. -------------------------------------------------- Chicken Casablanca Another recipe given to me by a client to use. Serving Size: 4 Ingredients: 1 teaspoon Olive oil 1 large Onions -- sliced 1/2 teaspoon Fresh ginger -- grated 1 1/2 cloves Garlic Clove -- minced 1 1/2 pounds Chicken pieces -- skinless 1 1/2 large Carrots -- diced 1 teaspoon Raisins 1/4 teaspoon Cumin 1 /4 teaspoon Turmeric 1/4 teaspoon Salt and pepper 1/8 teaspoon Cinnamon 1/8 teaspoon Cayenne pepper 14 Oz tomatoes, stewed 1-1/2 med. Zucchini -- 1" slice 1/2 15 Oz can Garbanzo beans -- drain 1 Tb Parsley -- chop 1/4 teaspoon Cilantro Sauté onions, ginger and garlic in oil. Transfer to crockpot . Brown chicken in same pan over medium heat. Add carrots, and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add raisins and tomatoes. Cover and cook on HIGH for 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Serving Ideas: This is great with rice NOTES: Heat either in a heavy pan on the stove or in the microwave, until hot through out and internal temperature of chicken is 165 degrees. -------------------------------------------------- How About Free Hot Sauce For A Year?? Enter the Chef2Chef sweepstakes http://chef2chef.net/features/firebreath, you can win a FREE subscription to the Firebreath,com Sauce of the Month Club. What does this mean? A whole year of FREE Firebreath insanely hot to merely spicy sauces! Visit Friebreath.com to view more great products! Congratulations to Doris Berg from Neenah, Wisconsin, winner of last month's sweepstakes prize: The Blasting Kit Gift Crate valued at $39.95. -------------------------------------------------- Lyonnaise Potatoes Love these for "In-home catering" Ingredients: 1 pound potato Olive oil for sautéing 4 tablespoons onion Fresh Parsley Part-cook the potatoes whole (par-boil or par bake), Slice after cooling 1/4 inch thick. Heat some oil in a skillet, Sauté the potatoes in the oil adding the onions. Finish garnished with Chopped Parsley -------------------------------------------------- Shopping Lists: 1 teaspoon Olive oil 1 large Onions 1/2 teaspoon Fresh 1 1/2 cloves Garlic Clove 1 1/2 pounds Chicken pieces -- skinless 1 1/2 large Carrots 1 teaspoon Raisins Cumin Turmeric Salt and pepper Cinnamon Cayenne pepper 14 Oz tomatoes, stewed 1-1/2 med. Zucchini 1/2 15 Oz can Garbanzo beans Parsley Cilantro 1 pound potato Olive oil Onion Fresh Parsley -------------------------------------------------- Kentucky Virtual Handcrafted gifts, gift baskets, & delicious gourmet foods like Derby Pie, chocolates, cream candy, ham, preserves, flavored honey & more! Hand woven placemats, napkins & rugs! Books, Pottery, Home Accents, too. http://html.chef2chef.net/goto.php?id=83 -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- SUBSCRIBE or Unsubscribe Requests: http://chef2chef.net/forms/form-entry.htm or reply to this E-Mail by typing into the SUBJECT line: remove club or subscribe club -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- LIST PURGE: We attempt to send email for 24 hours. If not successful, your address is removed. Re-subscribe if in doubt. -------------------------------------------------- |