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INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3685',' CHICKEN AND SAUSAGE GUMBO','30','Chicken breasts, split in Half and boned Salt to taste Pepper to taste Garlic powder to taste Smoked sausage or kielbasa 1/2Vegetable oil 1/2All-purpose flour Chopped onion (1 lg) Chopped pepper (1 lg) Chopped

celery (2 ribs) Water divided Black pepper Chopped garlic (1 clove) 1/2Cayenne pepper 30-40minutes or until chicken is cooked through. Remove chicken, and ','Season chicken breasts lightly with salt, black pepper and garlic powder.If possible, do this the day before you cook the gumbo. Next slice sausage into 1/4-to-1/2 inch pieces.Make roux, using a cast iron or very heavy skillet that is very clean. Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon.Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn. If you see black specks in the roux,it has burned and you must start over again.As you make the roux, it will change in colorfrom cream to tan to brown and then to dark red-brown. Remove from heat. Stirin onions, green peppers and celery, stirring constantly until roux stops getti

ng darker. Bring to stove once more, and cook over low heat about five to sevenminutes, stirring constantly.In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly. Carefully add chicken and cook about set aside to cool. Debone chicken, and cut into bite-size pieces.Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenneto the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, andadd salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.Serve overrice with a tossed salad and French bread. ','Maria','40648','0','','','yes','yes','yes','yes','0','0','192.168.1.1','[email protected]','40643');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddr

esses` ,èmail` ,`rss_date` )VALUES ('3686','CASSEROLE CHICKEN CORDON BLEU','30','2c.Broccoli florets 2c.Stuffing mix 4Chicken breast halves 4Slices swiss cheese 4Slices ham 2Can chicken gravy ','Steam broccoli. Moisten stuffing mix. Combine broccoli amp:amp: stuffing. (Added notes: Do not steam broccoli more than about 2 min. Steam in same dish as you will use to complete the dish. I use Pepperidge Farm stuffing mix.) Put chicken breasts in baking dish, sprinkle with pepper. Top chicken with cheese slice, then ham slice, then stuffing mix. Cover and micro on medium-high (70%) 15 minutes, rotating dish three times. Uncover, top with chicken gravy, microcook on high to heat.From the recipefiles of Sheila Exner ','Maria','40649','0','','','yes','yes','yes','yes','0','0','192.168.1.2','[email protected]','40644');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`subm

itted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3687','100% PARMESAN CHICKEN','30','6Boneless, chicken breast Halves (about 2 pounds) 2tbs.Parkay Margarine, melted 1/2c.(2 oz) Kraft100% Grated Parmesan Cheese 1/4c.Dry bread crumbs 1tsp.Each dried oregano leaves And parsley flakes 1/4tsp.Each paprika, salt and black Pepper ','Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stickcooking spray.Dip chicken in margarine: coat with combined remaining ingredients. Placein prepared pan.Bake 20 to 25 minutes or until tender.Makes 6 servings.SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper.Prep time 5 minutesCooking time 25 minutes ','Maria','40650','0','','','yes','yes','yes','yes','0','0','192.168.1.3','[email protected]','40645');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstruct

ions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3688','101 GARLIC CHICKEN','30','10Whole chicken b

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reasts Split, boned and skinned Salt and pepper 2c.Champange 101Unpeeled cloves fresh garlic ','Place chicken in ungreased baking pan, 12 x 16 or18 inches. Sprinkle with salt and pepper and pour champagne over. Place garlic cloves around and between chicken pieces. Cover pan with foil. Bake at 350 degrees for1 1/2 hours. Remove chicken to large seving platter and place garlicaround chicken. Tell guests to such the garlic out of its skin, that itis deliciously sweet. ','Maria','40651','0','','','yes','yes','yes','yes','0',

'0','192.168.1.4','[email protected]','40646');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3689','A 20-MINUTE CHICKEN PARMESAN','30','4Boneless and skinless chicken breast halves 1Egg, slightly beaten 1/2c.Seasoned bread crumbs 2tbs.Butter or margarine 1 3/4c.Spaghetti sauce 1/2c.Shredded mozzarella cheese 1tbs.Grated parmesan cheese 1/4c.Chopped fresh parsley ','Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbsto coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover: simmer 10 minutes. Sprinkle with cheeses andparsley. Cover: simmer 5 minutes or until cheese melts.Makes 4 servings.From: S

teve Herrick Source: [Prego] ','Maria','40652','0','','','yes','yes','yes','yes','0','0','192.168.1.5','[email protected]','40647');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3690','ACAPULCO CHICKEN (EN ESCABECHE)','30','2c.Unsalted chicken broth, defatted 1tbs.Olive oil 2tsp.Ground cumin 2tbs.Pickling spice 1/2Red bell pepper, sliced 1lbBoneless chicken breast halves 1/2Yellow bell pepper, sliced 2tbs.Minced jalapeno chili with seeds 1Onion,halved, thinly sliced 1/3c.Rice wine vinegar 1/4c.Fresh cilantro leaves 3largeGarlic cloves, minced ','baked (no oil) tortilla chipsBoil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over

very low heat until chicken is just cooked through, about ten minutes. Transferchicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reducedto 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinatedvegetables and some of the juices. Pass tortilla chips to use as quot:pushers.quot:130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. From Bon Appetit`s Light amp:amp: Easy Mar `93.Makes 6 servings ','Maria','40653','0','','','yes','yes','yes','yes','0','0','192.168.1.6','[email protected]','40648');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3691','AKIN BACK FARM`S PASTA BLUE','30','3Boneless chicken breasts - skinless 6Sprigs fresh rosemary 6Sprigs fresh thyme 1lbZiti 3/4c.Unsalted butter 1/4c.Fresh lemon juice 1c.Gorgonzola cheese: shredded Salt and pepper: to taste 3 1/2c.Fresh spinach - torn in bite-size pieces 1bnNasturtiums ','Prepare pasta according to package directions: set aside.Poach chicken breasts: remove meat and cube. Combine all ingredients except nasturtiums. Garnish with nasturtiums.Given to me by Herman Sommerville II on 03/09/93. He said that this recipe from Akin`Back herb nursery in Shelbyville, KY was in Alice Columbo`s quot:Cook`s Cornerquot: column in quot:The (Louisville, KY)Courier-Journal. quot: Posted by CathyHarned. ','Maria','40654','0','','','yes','yes','yes','yes','0','0','192.168.1.7','[email protected]','40649');INSERT INTO `rimjimar_addspices`.`mr_r

ecipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUE

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S ('3692','AL AND TIPPER GORE`S CHINESE CHICKEN WITH WALNUTS','30','6Chicken breast halves - (boneless, skinless) 2 1/2tbs.Reduced-sodium soy sauce 1 1/2tbs.Water 2tsp.Cornstarch 2tbs.Dry sherry 1tsp.Sugar 1tsp.Grated fresh ginger 1/2tsp.Crushed red pepper 1/4tsp.Salt 3tsp.Peanut oil 2mediumGreen peppers - cut into 3/4-inch pieces 4Green onions - diagonally sliced- into 1-inch lengths 1/3c.Walnut halves ','[NAH Editor`s note: Serve thisover rice and you`ll cut the percent of calories from fat.]DIRECTIONS:Cut the c

hicken into 1-inch pieces and set aside. Mix the soy sauce and water, then blend into the cornstarch: stir in the sherry, sugar, ginger, red pepper, and salt.Preheat a wok or large skillet over high heat: add 2 teaspoons of peanut oil. Stir-fry the green peppers and onions for 2 minutes and remove. Add the walnuts and stir-fry for 1 to 2 minutes until golden brown. Remove. Add the rest of theoil and stir-fry half of the chicken for 2 minutes.Return all the chicken to thewok and stir in the soy mixture. Cook and stir until bubbly. Stir in the vegetables and walnuts, cover and cook for 1 minute.Per serving:Calories: 229Protein: 30 grams Carb: 4 grams Sodium: 404 mg Fat: 9 grams(35% of calories)* Source: quot:Cooking with the Stars quot:* Published in quot:Nutrition Action Healthletter quot:, March 1994* Typed for you by Karen Mintzias ','Maria','40655','0','','','yes','yes','yes','yes','0','0','192.1

68.1.8','[email protected]','40650');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3693','AL`S CHICKEN SCHNITZEL','30','1kgChicken Breasts 4largeEggs 2c.Flour 2c.Bread Crumbs(Krummies etc) ','All MEASUREMENTS and CURRENCY mentionedbelow in in METRIC and Australian currency. In 1 kg you usually get 3 breasts socut them in half as described below and 2 halfs usually make a filling meal.Costs about $10 to serve a family since adult can have 2 halfs with mashed potato and mini carrots etc and children can have 1. This is my first Recipe so here goes.Cut Chicken Breasts down the middle into 2 parts. Use Spiked Mallet to beat chicken till its a mit thinner so it cooks better.Also trim any skin or get skinless breasts to reduce amount of calories.Get 3 plates.On the first plate sift flo

ur on to plate. On second plate,beat eggs and pour onto a deep plate. On third put the bread crumbson it.Dip or cover breasts in flour.Shake off excess.Coat breast with egg eitherby brushing on or dipping on plate.Then cover in bread crumbsand put on plate.On this is done you are ready to cook them.Now I usually cookmine so that the bread crumbs brown but dont get burnt so the schnitzel is verysoft.Since I`m not an experienced cook but have to do the cooking for the family(Im 15) I dont know if Im undercooking them or what but they taste best that way.Just cook them and when the look cooked cut in half and if the meat is white(like chicken sould look not the colour of an uncooked fillet) they are cooked.I cook on medium heat in a frypan with some oil. Serving Suggestions: In the Coldermonths this meal is best served with Mashed potato and gravy as well as carrotsand any other vegetables you like.In the Warm months my very favourite is a Schnitzel Burger. I put the lettuce on the bottom,Beetroot next,then the scnitzel,then a thin pineapple ring,and mayo.Excellent in summer months.2 of these make afilling and tasty meal.Well there you go.And comments and critisism would be appreciated. CYA! ','Maria','40656','0','','','yes','yes','yes','yes','0','0','192.168.1.9','[email protected]','40651');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3694','AMARETTO CHICKEN','30','5Boned Chicken Breasts 3tbs.Flour 1 1/2tsp.Salt 1 1/2tsp.Ground Pepper 2tsp.Paprika 1tbs.Vegetable Oil 3tbs.Butter 1 1/2tbs.Dijon Mustard 1cn6 1/4 oz Frozen Orange Juice 1c.Amaretto ','Mix the can of frozen orange juice with a half can ofwater. Preheat oven to 350 degrees. Combine flour,salt, pepper, paprika and garlic salt. Co

at chickenwith this mixture. Heat oil and butter in skillet andsaute chicken until brown. Remove and put incasserole. To skillet, add mustard, orange juice andAmaretto. Increase heat and boil, stirring constantly,until thick. Pour sauce ove

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r chicken and bake,covered, for 45 minutes. this can be frozen andreheated later. Serves 8 - 10. ','Maria','40657','0','','','yes','yes','yes','yes','0','0','192.168.1.10','[email protected]','40652');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted _by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3695','ANDY`S SKILLET SUPPER','30','1lb Chicken breasts 2tb Cano

la oil 1md Onion: chopped 2ts Chili powder 1/2ts Cumin 1/2ts Oreganoleaves: crushed 1/2c Chicken broth 1 1/2c V8 juice 19oz Canned kidneybeans hot oil, cook chicken, onion, chili powder, cumin and oregano until ','Preparation time = 30 minutesChicken breasts should be skinned and boned. Anysuitable oil can be substituted for canola oil. Chicken broth may be purchasedas instant and mixed with water. V8 juice is a brandname vegetable juice.1. Cutthe chicken into 1/2-inch pieces. the chicken turns white.3. Stir in broth andjuice, heat until boiling, then reduce heat to low. Simmer 10 minutes.4. Dump inbeans, liquid and all, stir, cover and simmer for another 10 minutes. Stir occasionally. Serve over rice. ','Maria','40658','0','','','yes','yes','yes','yes','0','0','192.168.1.11','[email protected]','40653');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,

`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3696','APRICOT-GLAZED CHICKEN WITH PEACHES AND RAISINS','30','2(3 lb) Chickens cut in serving pieces -OR 6lbChicken breasts boned andskinned Salt Minced garlic -OR- garlic powder 1pk Dried peaches (12 ozpkg) 3/4c Golden raisins 1/4c Butter, melted 1c Dry white wine 3/4cApricot jam Parsley sprigs Season chicken with salt and garlic to taste. Place peaches and Warm apricot jam in small saucepan. Press jam through sieveinto bowl. ','raisins in bottom of buttered 16x12-inch baking pan. Top withchicken pieces. Brush with melted butter. Drizzle 3/4 cup wine over. Cover loosely with foil and bake at 325 degrees 45 minutes for chicken parts and30 minutes for breasts. Stir in remaining white wine. Uncover chicken and baste with apricot-wine mixture. Continue baking at 325 degrees, uncovered, 30 minutes for c

hicken parts and 15 to 20 minutes for breasts, basting frequently, until chickenis tender and deeply glazed. Garnish with parsley. Makes 8 to 12 servings. Note: If chicken is pre-baked and refrigerated, it may be necessary to increase baking time at last stage of cooking.Each serving contains about: 574 calories: 476 mg sodium: 131 mg cholesterol: 23 grams fat: 49 grams carbohydrates: 41grams protein: 1.92 grams fiber.','Maria','40659','0','','','yes','yes','yes','yes','0','0','192.168.1.12','[email protected]','40654');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3697','AUDREY`S ORIENTAL CHICKEN','30','1/4c.Firmly packedbrown sugar 2tbs.Cornstarch 1/4c.Vinegar 1tbs.Soy sauce 115 oz. canpineapple chunks 1c.Strips, green pepper 1c.Thin onion rings 1tbs.Oil 2Boneless chicken breasts* ','*Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stirfry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture: stir until well mixed. Cover and simmer over low heat 15 minutes.Cal: 314: Fat 7g. ','Maria','40660','0','','','yes','yes','yes','yes','0','0','192.168.1.13','[email protected]','40655');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3698','BAJA CHICKEN PASTA SALAD','30','3/4lbChicken Breast: * 6oz.Dried Mixed Fruit: ** 1c.Ring Macaroni Or Orzo: Raw 1c.Jicama: Cubed 2Green Onions/Tops: Sliced 1/2c.Mayonnaise Or Salad Dressing 2tbs.Sour Cream Or Plain Yogurt 1tsp.Red Chiles: Ground 1/4tsp.Salt ','* The chicken breast should be boneless, skinless and weigh about 3/4** You should

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use 1 6-oz package of diced mixed fruit. There shouldHeat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cupof water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ringmacaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 mi

nutesor 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. ','Maria','40661','0','','','yes','yes','yes','yes','0','0','192.168.1.14','[email protected]','40656');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3699','BAKED CHICKEN A LAJOE DOGS','30','4Chicken breasts (remove skin but leave bones in) 1tbs.Pepper 3Garlic cloves, crushed and chopped 2tsp.Crushed, dried oregano 4New red potatoes cut into 1/4 quot: rounds (leave skin on) 2smallOnions, quartered

 1tbs.Garlic salt 1tbs.Accent (opt) 2c.Chicken stock 1cnSweet peas (16 oz) ','Place chicken breasts, facing bone down, in a 14x10 quot: baking pan or dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty tops. Arrange potatoes and onions in pan around chicken. Sprinkle garlic salt and Accent (optional) over top of everything and pour one cup of chicken stock over chicken breasts. Cover pan or dish and cookin preheated 350`F. oven for 45 minutes. After 45 minutes, remove cover and pour the other cup of chicken stock, as well as a can of sweet peas, including juice, over the concoction. Bake, uncovered, for another 20-25 minutes. Serve with rice and Dewar`s White Label scotch. ','Maria','40662','0','','','yes','yes','yes','yes','0','0','192.168.1.15','[email protected]','40657');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`co

mCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3700','BAKED CHICKEN WITH PROVOLONE AND ZITI','30','2Boneless chicken breasts 1/2tsp.Basil 1/2tsp.Dill 1/2tsp.Garlic powder 1/4tsp.Parsley 3c.Prego sauce oryour own 2largeSlices provolone cheese Ziti, make the amount you think you will eat! ','Put the chicken breasts in a baking pan, sprayed with a non-stick spray. Sprinkle herbs ontop of chicken breasts. Bake uncovered at350F for 1hour. Meanwhile, heat the sauce and cook the ziti separate-ly (cook ziti according to directions on the box). Once the ziti is cooked and drained, return to thesaucepan and put a pat of margarineor butter in it. Mix well, and pour into another 1 1/2 qt sprayed baking dish. When the chicken is finished baking, put it ontop of the ziti, and sprinkle with parmesan cheese. Pour the sauce ontop of alland place the cheese ontop of the chicken. Put under the broiler until the cheese is melted and bubbly. ','Maria','40663','0','','','yes','yes','yes','yes','0','0','192.168.1.16','[email protected]','40658');INSERT INTO `rimjimar _addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3701','BAKED HERBERD CHICKEN','30','1lbChicken breast: boneless amp: skinned 2tsp.Virgin olive oil: 6tbs.Dry white wine: 1/4c.Lemon juice: 2tsp.Leaf tarragon: dried 2tsp.Leaf basil: dried 1/2tsp.Hot red pepper flakes: ','Preheat the oven to 350 degrees. Trim any fat from chicken breast and pound lightly between two sheets of waxed paper to flatten. Coat with olive oil and place in a baking dish. Add wine, lemon juice, herbs and andpepper flakes, turning chicken to coat both sides. Cover dish with foil. Bake 25to 30 munutes, until chicken cooked through.Serve with Quinoa and Spaghetti Squ

ash (Also in this file)Food Exchange per serving: 4 LOW/FAT MEAT EXCHANGESCAL: 177 CHO:72mg:CAR: 1g: PRO: 27g: SODIUM: 68mg: FAT: 5g:Brought to you and yours via Nancy O`Brion and her Meal-Master ','Maria','40664','0','','','yes'

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,'yes','yes','yes','0','0','192.168.1.17','[email protected]','40659');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3702','BAKED LEMON CHICKEN','30','4Boneless chicken breasts 1Stick of butter 1/3c.Lemon juice 1/2c.Flour 1/2c.Minced onion 1Clove minced garlic 1tsp.Salt and pepper ','Bone and pound the

chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, whereyou mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30minutes longer or until done. Serve with rice and a vegetable. ','Maria','40665','0','','','yes','yes','yes','yes','0','0','192.168.1.18','[email protected]','40660');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3703','BAKED PINEAPPLE CHICKEN','30','1cnDOLE Pineapple Chunks (20oz) 1Garlic clove, crushed 2

tsp.Cornstarch 2tsp.Worcestershire sauce 2tsp.Dijon mustard 1tsp.Rosemary, crushed 6Half chicken breasts, boned 1Lemon, thinly sliced ','DRAINpineapple, reserve juice. Combine reserved juice with garlic, cornstarch, Wrocestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan orbroiler-proof dish, skin side up. BROIL until browned. Stir sauce: pour over chicken. BAKE at 400`F. 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all: continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired. Prep Time: 10 minutes. Bake Time: 40 minutes. ','Maria','40666','0','','','yes','yes','yes','yes','0','0','192.168.1.19','[email protected]','40661');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES

('3704','BANGKOK CHICKEN','30','3Chicken breasts, boned 3tbs.Flour 1tbs.Salt 4tbs.Olive oil 1mediumOnion, chopped 3slHam, cooked (or more), diced 2Garlic cloves, minced 1c.Beer (not dark) 1/2lbShrimp, large 1/2tsp.Paprika 1tbs.Parsley, dried Optional ingredients 1/2tsp.Tabasco sauce ','Mix flour and salt: dredge chicken breasts. In largeskillet, brown chicken in olive oil and remove.Combine onion, ham and garlic andsaute in same skillet over low heat until onion is soft. (Don`t let garlic stick to skillet.) Remove. Drain all but 1 T of the oil and pour in flour left from dredging chicken: stir a lot to make sure flour is well-blended. Return ham mixture.Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika andtabasco: mix well. Add chicken: cover and simmer for 20 minutes. Serve with rice or garlic bread. ','Maria','40667','0','','','yes','yes','yes','yes','0','0','192.168.1.20','[email protected]','40662');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('3705','BANGLADESH KURMA OR KORMA','30','1 1/2lbChicken breast, skinned and 6tbs.Butter, ghee or vegetable oil 1tsp.Saffron ground or yellow food coloring 4tbs.Milk 4tsp.Garlic puree 8tbs.Onion puree 2tsp.Garam Masala 2 1/2 oz Natural Yoghurt 5fl Double Cream 2tbs.Ground Almonds 20Saffron strands (abt 1/10 gram) Salt to taste 2tbs.Chopped fresh Coriander leaves (Cilantro) 30Almonds whole, roasted ','-cubed~----Garnish-----------------------------------1. Heat the gee and mix the saffron powder or coloring with milk.2. Heat the oil and quickly `seal` the chicken cubes by turningfrequently for 2 minutes, then add the yellow milk and stir-fri for 2 minutes.3

. Add the garlic and stir-fry for 1 minute, then add onion and stir-fry for 3 minutes - enough to remove the moisture content. Now add the garam masala and stir-fry for 2 more minutes. Your total frying time is around10 minutes, and the c

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hicken is half cooked.4. Add the yoghurt, cream and ground almonds and when itstarts to simmer turn the heat down and stir-fry for 10 minutes more to ensure it does not stick, adding milk or water as necessary.5. Place saffron strands ina little warm water and extract as much coloras you can by gently mashing witha teaspoon.6. Check that the chicken is cooked right through by cutting a largepiece across. Simmer on if required. Just prior to serving add the saffron and salt to taste. Garnish with the coriander and almonds, and serve immediatley.

 ','Maria','40668','0','','','yes','yes','yes','yes','0','0','192.168.1.21','[email protected]','40663');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3706','BARB`S CHINA CHICKEN RICE','30','Barb Day1Chicken breast: boned, skinned cut in bite-size pieces 1slGinger: fresh, diced fine 1Garlic clove:pressed 2tbs.Soy sauce 1 1/2tsp.Sesame oil 2tbs.Canola oil 1/2c.Onion: chopped 4Mushrooms: fresh, diced fine 2Zucchini: cut into cubes 1tbs.Cilantro: fresh, chopped fine 1c.Rice: cooked 3/4c.Chicken broth: or asneeded 1/4c.Slivered almonds Soy sauce: to taste ','Place chicken pieces in a bowl with the garlic, ginger, sesame oil, and 2 tablespoons soy sauce

. stir to coat and let stand while preparing the remaining vegetables.Put the canola oil into a medium sized skillet (or wok). Saute the onions until they are limp. Add the mushrooms and saute until they give up their juice. Remove the vegetables and reserve.Put the chicken and it`s spices in the skillet, being careful to drain most of the liquid and cook until it it cooked through and slightly browned. Add the zucchini and cilantro, and stir fry 3 minutes. Add the rice, thereserved vegetables and enough of the chicken stock to keep the rice from sticking.Cook only briefly to allow everything to heat through. Add the almonds and serve immediately. Note: This is a dish I often make when I have leftoverrice, and I very often use up different cooked vegetables in this dish. With cooked vegetables, simply cut them into small cubes, or julienne and add them justearly enough so that they will be well heated. Try not to use vegetables that will become mushy with the heating, you will want them to still be tender-crisp. W

e often use carrots, broccoli, even spinach. If you are having Denise Bradshaw over to dinner, throw in a few peas.','Maria','40669','0','','','yes','yes','yes','yes','0','0','192.168.1.22','[email protected]','40664');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3707','BARBEQUED SHRIMP AND CHICKEN','30','1tsp.Mincedgarlic 1/2tsp.Onion powder 1/2tsp.Ground cumin 1/4c.Melted butter 1/2lbMedium shrimp 1lbBoneless chicken breast ','eel shrimp and cut chickeninto 1 inch cubes. CombineGarlic, Onion owder, Cumin and melted Butter.Marinateshrimp and chicken while reparing grill.String shrimp and chicken onto separateskewers. ookabout 5 inches above hot coals, allowing 5 minutes forshrimp and 0minutes for chicken. Turn once or twicewhile cooking and baste ften with remaining marinade. ','Maria','40670','0','','','yes','yes','yes','yes','0','0','192.168.1.23','[email protected]','40665');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3708','BASTE AND BAKE CHICKEN (INSPIRED BY BOSTON CHICKEN)','30','1/4c.Canola oil 1tbs.Honey 1tbs.Lime juice 1/4tsp.Paprika Seasoned salt(opt) 2Chicken breasts, cut in half ','Mix ingredients together and warm them in small pan or in microwave just to melt and thin the honey in the mixture.Arrange 4 chicken breast halves skin-side up in a 9 quot: square baking dish sprayed with vegetable oil. Bake uncovered at 400`F. about 35-40 minutes, bastingpieces in the marinade without turning them, every 8-10 minutes or until nicely

browned.Immediately upon removing from the oven, seal the dish in foil and let stand 10-15 minutes. Serves 4 without leftovers.Nutritional analysis per serving:159.6 calories: 2.7 grams total fat:(0.9 grams saturated fat): 28.5 grams prote

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in: 0.3 grams carbohydrates: 73 milligrams cholesterol: 63.3 milligrams sodium. ','Maria','40671','0','','','yes','yes','yes','yes','0','0','192.168.1.24','[email protected]','40666');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3709','BIRD`S NEST SOUP','30','3 1/2oz.(approx) dried bird`s nest 6c.Rich chicken

stock for soup 1largeChicken breast 2tbs.Cornstarch 2tbs.Rich chickenstock for paste 1tbs.Dry sherry 1/4c.Rich chicken stock 2Egg whites 1tsp.Salt 2Green onions, minced 1tbs.Minced Smithfield ham ','Preparation: Soak bird`s nest in cold water overnight. Drain and rinse. Spread softenednest pieces on plate: pick out prominent pieces of quot:foreign quot: matter (e.g. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chickenuntil it is pulp. Make medium thick paste with cornstarch and chicken stock.Cooking: Bring rich chicken stock for soup to boil. Immediately add bird`s nest: simmer 30 minutes. Mix dry sherry and remaining stock: dribble slowly into mincedchicken. Lightly beat egg whites with a fork: fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chi

cken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this pointon low heat. Pour into serving bowl, garnish with green onions and ham. ','Maria','40672','0','','','yes','yes','yes','yes','0','0','192.168.1.25','[email protected]','40667');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3710','BLACK-EYED PEA JAMBALAYA','30','1largeOnion:Chopped 1largeGreen Pepper: Chopped or Half Green and Half Red 1cnRotel Chiles amp: Tomatoes: Drain, Save Liquid 1cnCream of Anything Soup 1packageDried Onion Soup 1lbSmokey Hollow Pork Sausage: cut 1/2 quot: rings* 1lbShrimp: Peel, Devein 2Chicken Breasts: Skin, Bone, Cube 2cnBlack-eyed Peas:Drain, Save Liquid 1tsp.Thyme 2Bay Leaves 1tsp.Oregano 1tsp.Chili Po

wder 1tsp.Garlic Powder 1/4lbButter or Margarine 2c.Raw Long-Grain Rice ','* Save any left-over meats in the freezer and throw in the pot. Also canadd a can of sliced Water chestnuts or peas. Drain and add their liquid to the water. Put rice in the pot and add remaining ingredients. Cut butter in pats andput on top. In q 4-cup measuring cup place soup, tomato juice, black-eyed pea juice (and any other juice you are using) plus enough waterto make 4 cups. Pour over rice mixture plus 1 more cup. Cook until liquidis absorbed and rice is tender, but still a little moist. (wrv) ','Maria','40673','0','','','yes','yes','yes','yes','0','0','192.168.1.26','[email protected]','40668');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3711','BLACKBERRY CHICKEN','30','2Chicken breasts 2tbs.Olive oil 2tbs.Finely chopped shallots 1/4c.Blackberry vinegar 1/4c.Chicken Stock or canned brot 1/4c.Heavy or whipping cream or c 1tbs.Creme de cassis 10Fresh blackberries Chervil leaves, for garnish ','1. Rinse the chicken well and pat it dry. Cut each chicken breast in half along thebreastbone line. Remove the fillets (the finger-size muscle on the back of eachhalf) and reserve them for another use. Flatten each breast half with the flatend of a meat pounder until thin. 2. Heat the oilin a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutesper side. Remove from the skillet and set aside. 3. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. 4. Addthe vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, cream, and creme de casis, and simm

er for 1 minute. 5. Return the breasts to the skillet and simmer them gently inthe sauce until they are just done, about 5 minutes: do not overcook. 6. Removethe breasts with a slotted spoon. and arrange them on a heated serving platter.

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Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes.Add the blackberries: cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4. ','Maria','40674','0','','','yes','yes','yes','yes','0','0','192.168.1.27','[email protected]','40669');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCoun

t` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3712','BLACKENED CHICKEN','30','163 oz skinless chicken breast Seasoning Mix2tbs.Salt 1 1/2tsp.Garlic powder 1 1/2tsp.Ground black pepper 1tsp.White pepper 1tsp.Onionpowder 1tsp.Ground cumin 1/2tsp.Gound cayenne pepper 1/2tsp.Sweet paprika Other Ingredients3/4lbMelted unsalted butter ',' NOTE: Recipe calls for 16 (3-ounce) skinless bonedchicken breasts, about 1/2to 3/4 inch thick, or 8(10-ounce) bone-in leg-thigh pieces, or a combinationof these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meatin one piece. Trim off excess fat. Pound each breastor leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening.Thoroughly combine the seasoning mix ingredients in asmall bowl.Heat a large cast-iron skillet oververy high heat until it is extremely hot an

d justshort of the point at which you see white ash or awhite spot forming in the skillet bottom, about 8minutes. (the time will vary according to theintensityof the heat source.) Heat the servingplates in a 250F oven. Just before cooking eachpiece of chicken, dip it in the melted butter so thatboth sides are well coated, then sprinkle each filletevenly with the seasoning mix, using abouta rounded1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or othersurface to season it, be sure the surface is warm sothe butter won`t congeal and stick to the surfaceinstead of to the meat. Wipethe surface clean afterseasoning each fillet. Use any remaining seasoningmix inanother recipe.)Immediately place the fillet skinned side down inthe hot skillet, making sure all meat folds are openedup and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as thebutter may flame up). If you cook more that 1 filletat a time, place each fillet in the skille

t before buttering and seasoning another one. Cook uncoveredover the same high heat until the underside forms acrust, about 2 minutes. (The time will vary accordingto the thickness of the fillets and the heat of the skillet or fire: watch the meat and you`ll see awhite line coming up the side as it cooks.) Turn thefillets over and pour about 1 teaspoon more meltedbutter on top of each. Cookjust until meat is cookedthrough, about 2 minutes more. Serve the chickenfillets crustier side up while piping hot. Cleanthe skillet after cooking each batch and repeat theblackening procedure with the remaining chickenfillets. To serve, place 2 breast fillets or 1leg-thigh fillet on each heated serving plate.If youuse a large serving platter, do not stack the fillets.Paul Prudhomme warns, quot:Blackening should be doneeither outdoors or in a commercial kitchen. Theprocess creates an incredible amount of smoke thatwill set off your own and your neighbors` smokealarms. People with really well-installed commercialhood vents at home have gotten away with blackening intheir own kitchens. They are privileged! Don`t pushyour luck. quot:From The Prudhomme Family Cookbook','Maria','40675','0','','','yes','yes','yes','yes','0','0','192.168.1.28','[email protected]','40670');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3713','BLACKENED CHICKEN WITH CAESAR SALAD (FDGN81A)','30','For Chicken1Bottle prepared Italian Dressing (8oz) 1/2c.Dry white wine 4Chicken breasts halves: Skined and deboned 1tbs.Dried marjoram leaves 1tbs.Dried oregano leaves 1tbs.Dried thyme leaves 1tsp.Salt 1tsp.Black pepper: freshly ground 1/2tsp.Ground red cayenne pepper 1/2c.Butter or margarine: melted For

Salad1cn2 oz Anchovies 3tbs.Fresh lemon juice 1tbs.Worcestershire sauce 1tbs.Fresh parsley: chopped 1tsp.Dijon style mustard 1/2tsp.Freshlyground black pepper 1Garlic clove: crushed 1/4c.Olive oil 2tbs.Parmesan

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cheese:grated fresh 10c.Salad greens: mixed ','A celebrity dish by Burt Reynolds. BLACKENED CHICKEN Stir dressing and wine in shallow dish to blend:add chicken: marinate 1 hour, turning several times. Grind marjoram, oregano, thyme, salt, black pepper and ground red pepper to fine powder in coffee or spicegrinder or mini chop food processor. Spread mixture on plate. Heat 12 inch castiron skillet over high heat until smoking, 5 to 10 minutes. Drain checken: dip into seasoning mixture to coat both sides, shaking off excess. Place in hot skill

et: pour 2 T butter over each piece. Reduce heat to medium: cook chicken 3 to 5minutes on each side until cooked through. Servechicken, sliced, on top of caesar salad. CAESARSALAD: Use a fork tomash the anchovies into a paste in a small bowl: stir in the lemon juice, worcestershire sauce, chopped fresh parsley, dijonstyle mustard, freshly ground black pepper and the crushed garlic. Whisk in thecup olive oil, slowly: stir in the freshly grated parmesan cheese. Pour the dressing over mixed salad greens in a large bowl: toss thoroughly to coat. ','Maria','40676','0','','','yes','yes','yes','yes','0','0','192.168.1.29','[email protected]','40671');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3714','BOUDIN

BLANC I - (SAUSAGE-MAKING COOKBOOK)','30','2 1/2lbPork butt, fine ground 2 1/2lbChicken breast, fine ground 2tbs.Salt 3tsp.White Pepper 3tsp.Quatre-epices 20Eggs 6tbs.Rice flour 6c.Milk ','Mix flour and milk thoroughly. Avoid lumps. Seerecipe for Quatre-epicesAuthor: Jerry Predika ','Maria','40677','0','','','yes','yes','yes','yes','0','0','192.168.1.30','[email protected]','40672');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3715','BOUDIN BLANC I - (SAUSAGE-MAKING COOKBOOK) FRENCH','30','2 1/2lbPork butt, fine ground 2 1/2lbChicken breast, fine ground 2tbs.Salt 3tsp.White Pepper 3tsp.Quatre-epices 20Eggs 6tbs.Rice flour 6c.Milk ','Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epicesAuthor: Jerry Pre

dika ','Maria','40678','0','','','yes','yes','yes','yes','0','0','192.168.1.31','[email protected]','40673');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3716','BOURBON CHICKEN','30','4Chicken Breasts 4oz.Soy Sauce 1/2c.Brown Sugar 1/2tsp.Garlic Powder 1tsp.Powdered Ginger 2tbs.Onion Flakes, dehydrated 3/8c.Bourbon ','Mix all marinade ingredients and pour over chicken.Marinate overnight. Bake at 325, basting frequently for 1 1/2 hours or until well browned. If you double the recipe make sure that the chicken isin a single layer. ','Maria','40679','0','','','yes','yes','yes','yes','0','0','192.168.1.32','[email protected]','40674');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3717','BREAST OF CHICKEN ON RICE','30','1cn(10 1/2 oz) cream of mush- Roomsoup 1Soup can of milk 3/4c.Uncooked white rice 1cn(4 oz) mushroom stems amp:pieces 1Envelope (1 1/2 oz) onion Soup mix 2Chicken breasts, split ','Heat oven to 350F. Mix mushroom soup and milk: reserve 1/2 of the cupofthe soup mixture. Mix the remaining soup mixture with rice, mushrooms (includingliquid), and half of the onion soup mix. Pour into oblong baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken. Sprinkle with remaining onion soup mix. Cover and bake 1 hour. Uncover and bake 15 minutes longer. ','Maria','40680','0','','','yes','yes','yes','yes','0','0','192.168.1.33','[email protected]','40675');INSERT INTO `rimjimar_addspices`.`mr_recipes

` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('37

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18','BREAST OF CHICKEN PERIGOURDINE','30','4Chicken Breasts, boned and skinned (can substitute pheasant, grouse or any game bird) 1/2c.Butter or Margarine 1smallMushrooms, can or 1 c fresh 1/4tsp.Salt 1/3c.Flour 1largeChickenBroth, can 1smallCream, can, light ','In frying pan on medium heat, brownbreasts in butter. During the last few minutes of browning, add mushrooms and continue browning. Remove chicken.Stir salt and flour into drippings until blended. If too stiff, add 2 more T butter. Stir in broth and cream. Cook until thicke

ned and smooth. ','Maria','40681','0','','','yes','yes','yes','yes','0','0','192.168.1.34','[email protected]','40676');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3719','BROILED CHICKEN OREGANO','30','4Chicken breast 1Garlic clove: quartered 1----marinade---- 1/3c.Lemon juice 1/3c.Olive oil 1Salt amp: pepper to taste 3tbs.Oregano: fresh or 1 tbsp dr 1----basting ingredients---- 5tbs.Butter: melted 1/3c.Lemon juice 3tbs.Oregano: fresh or1 tbsp dr ','Several hours before serving-or the day before, if time allows,rub the chicken pieces pieces with the garlic and place them in a deep china orearthenware bowl. Combine marinade ingredients and the garlic clove and pour ov

er chicken. Cover the bowl and refrigerate the chicken. Turn chicken pieces occasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieceson the broiler rack and baste with a little of the meltedbutter mixture. (Reserve part of the basting mixture to serve over the chickenwhen served.) Broil the chicken 3-4 inches from the heat for5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. ','Maria','40682','0','','','yes','yes','yes','yes','0','0','192.168.1.35','[email protected]','40677');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3720','BROILED C

HICKEN OREGANO@ *** BGMB90B','30','4Chicken breast 1/3c.Lemon juice 1/3c.Olive oil Salt amp: pepper to taste 1/3c.Lemon juice 3tbs.Oregano, freshor 1 t dried ','Several hours before serving-or the day before, if time allows, rub the chicken pieces pieces with the garlic and place them in a deep chinaor earthenware bowl. Combine marinade ingredients and the garlic clove and pourover chicken. Cover the bowl and refrigerate the chicken. Turn chicken piecesoccasionally. When ready to cook, preheat the broiler to its highest setting. Arrange the chicken pieces on the broiler rack and baste with a little of the melted butter mixture. (Reserve part of the basting mixture to serve over the chicken when served.) Broil the chicken 3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken is done when juices run clear when pierced with a sharp knife. Remove to serving platter, pour reserved basting mixture over the chicken breasts and serve immediately. This is also good done on a BBQ. ','Maria','40683','0','','','yes','yes','yes','yes','0','0','192.168.1.36','[email protected]','40678');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3721','BUTTERMILK CHICKEN','30','6Chicken breasts 1/2c.Butter milk 1 1/2c.Flour 1/2tsp.White pepper 1tsp.Salt 1Canola oil for frying ','Wash chicken breastsremove skin and visible fat,leaving the bone. Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skilleton high heat and add canola oil about1/2 quot: deep. Dip each breast in the buttermilk,making sure it is completely coated. Dipin the bowl off flour,turning tothoroughly coat both sides.Shake each piece to remove loose flour. Place chicke

n in the hot oil,flesh side down. When skillet is full,turn heat down to mediumand let chicken fry until just golden brown and crispy,then turn and let secondside get golden.Be careful when turning not to break the buttermilk crust.Reduce

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the heat to low,cover and cook 25 minutes.Check to make sure heatis not too high and chicken does not brown to fast. Remove lid and turn pieces over once more.Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breastis still soft and mushy,turn those pieces on their side in the oil for a minute or two so they can fry up crisp. Makes6 servings. ','Maria','40684','0','','','yes','yes','yes','yes','0','0','192.168.1.37','[email protected]','40679');INSERT INTO `rimjimar_addspices`.`

mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3722','CAJUN CHICKEN NUGGETS','30','1Env. Onion Soup Mix * 1/2c.PlainDry Bread Crumbs 1 1/2tsp.Chili Powder 1tsp.Ground Cumin 1tsp.Thyme Leaves 1/4tsp.Red Pepper 2lbBoneless Chicken Breasts ** Oil ','* You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces.In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done: drain on paper towels. Serve warm andif desired with assorted mustards.MICROWAVEDIRECTIONS: Prepare chicken as above

. In 13 x 9-inch baking dish,arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once: drain on paper towels. Serve as above Makes about 5 dozen nuggets. ','Maria','40685','0','','','yes','yes','yes','yes','0','0','192.168.1.38','[email protected]','40680');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3723','CAJUN TOSTADA WITH TOMATO CUMIN DRESSING','30','4Chicken breasts skin amp:bones removed 1/2c.Cajun blackening powder (or as needed) 3tbs.Vegetableoil 4Flour tortillas 2c.Iceberg lettuce, shredded 6oz.Feta cheese, crumbled Tomato Cumin Dressing 2/3c.Spiced refried beans: heated 1Avocado:peeled, pitted, and sliced ','Dredge the chicken breasts in the Cajun blacken

ing powder so that they are well coated. In a large cast iron skillet place the3 tablespoons of vegetable oil and heat it on high until it is very hot. Add thecoated chicken breasts and fry them for 2 minutes on each side, or until they are done. Remove the chicken and slice it into diagonal strips. Set it aside.Inanother large skillet place the 1/4 cup of oil and heat it on medium high untilit is crisp. Drain the fried tortillas on paper towels and set them aside. In amedium bowl place the lettuce and the feta cheese. Sprinkle on the Tomato CuminDressing and toss the ingredients together well. Spread the refried beans on each of the fried tortillas. Place the tossed lettuce, sliced chicken, and cheeseon top. Garnish the tostada with 2 avocado slices. ','Maria','40686','0','','','yes','yes','yes','yes','0','0','192.168.1.39','[email protected]','40681');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3724','CAJUN-STYLE CHICKEN NUGGETS','30','1Env. Onion Soup Mix * 1/2c.Plain Dry Bread Crumbs 1 1/2tsp.ChiliPowder 1tsp.Ground Cumin 1tsp.Thyme Leaves 1/4tsp.Red Pepper 2lbBoneless Chicken Breasts ** 1Oil ','* You can use onion or onion-mushroomrecipe soup mix in this recipe.** Chicken breasts should be cut into 1-inch pieces.In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well.In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done: drain on paper towels. Serve warm and if desired with assorted mustards.MICROWAVEDIRECTIONS:Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Po

wer) 6 minutes or until chicken is done, rearranging chicken once: drain on paper towels. Serve as aboveMakes about 5 dozen nuggets. ','Maria','40687','0','','','yes','yes','yes','yes','0','0','192.168.1.40','[email protected]','

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40682');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3725','CANTON CHICKEN amp: SNOW PEAS','30','4Medium-size dried mushrooms 2tsp.Each soy sauce, cornstarch,dry sherry amp: water dash of white pepper 1 1/2lbChicken breasts, skinned, boned, and cut in bite-siz pieces 3 1/2tbs.Salad oil 1smallClove garlic, mi

nced 1/2c.Sliced bamboo shoots 1/4lbSnow peas, ends and strings removed Cooking sauce - 1/2c.Water 1tbs.Dry sherry 2tbs.Oyster sauce 1/4tsp.Sugar 1tsp.Sesame oil 1tbs.Cornstarch ','-Chicken - Cover mushrooms withwarm water, let stand for 30 minutes, then drain. Cut off and discard stems: squeeze mushrooms dry, thinly slice and set aside.In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 tof the oil and let stand for fifteen minutes to marinate.Prepare cooking sauce- mix together wateaar, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside.Place a wok or wide frying pan over high heat. When pan is hot, add 2 Tof the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo sh

oots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appearas dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirrin guntil sauce bubbles and thickens. Variations: Cashew or AlmondChicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden: remove from pan and set aside. Stir in nuts just before serving.','Maria','40688','0','','','yes','yes','yes','yes','0','0','192.168.1.41','[email protected]','40683');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3726','CANTONESE SWEET amp: SOUR CHICKEN','30','1Whole chicken breast - skinned and boned 1tbs.Cornstarch 1tbs.Kikkoman Soy Sauce 1tsp.Minced fresh

ginger root 1cnMandarin orange segments - (11 oz.) 2/3c.Kikkoman Sweet amp: Sour Sauce 2tbs.Vegetable oil: divided 1/2lbFresh snow peas: trimmed 5Green onions amp: tops - thinly sliced 1/2c.Unsalted roasted cashews ','Cut chicken into 1-inch pieces. Combine next 3 ingredients and chicken: let stand 15 minutes. Meanwhile, reserving 1/4 cup syrup, drain mandarin oranges. Blend reserved syrup with sweet amp:amp: sour sauce: set aside. Heat 1 Tbsp. oil in hot wok or large skillet over medium-high heat. Add chicken and stir-fry 2 minutes: remove. Heat remaining 1 Tbsp. oil in same pan. Add snow-peas: stir-fry1 minute. Add green onions: stir-fry 30 seconds longer. Add chicken, cashews and sweet amp:amp: sour sauce mixture: cook, stirring, until all ingredients arecoated in sauce. Gently stir in mandarin oranges: heat through.Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of KarenMintzias ','Maria','40689','0','','','yes','yes','yes','yes','0','0','192.168.1.42','[email protected]','40684');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3727','CAPITAL CHICKEN SKILLET','30','2Chicken breasts, boneless 1tbs.Oil 8oz.Mushrooms, canned 1tbs.Flour 11oz.Cream of mushroom soup 1c.Port wine 1c.Water 1/4c.Dry milk powder 1tsp.Salt 1/4tsp.Tarragon leaves 1/4tsp.Black pepper 15oz.Artichoke hearts 6Green onions 2tbs.Parsley ','Remove bones, skin, and all fat from chicken: cut into bite-sized pieces.In large skillet, heat oil on medium. Brown chicken on all sides. Drain mushrooms and add to skillet. Stir in flour. Add soup, wine, and water: cook, stirring, about 10 minutes, until sauce thickens. Stir in dry milk, salt, tarragon,

and pepper. Drain artichoke hearts. Chop green onions. Mixin artichoke hearts,green onions, and parsley. Heat through and serve over rice. For heartier servings, add frozen green beans or peas after sauce thickens. The original recipe ca

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lled for 1/2 c cream rather than 1/4 cup dry milk. ','Maria','40690','0','','','yes','yes','yes','yes','0','0','192.168.1.43','[email protected]','40685');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3728','CASHEW CHICKEN','30','GayeLevy ** DTXT63A Mix And Set Aside2tsp.Cornstarch 1c.Chicken bro

th Chicken Mixture2tbs.Cornstarch 2tbs.Soy sauce 2lbChicken breast, skinned Vegetable Ingredients4Oil: Tbl - approx. 2Celery stalk: thinly sliced 1/2lbGreen beans: 1/2 quot: slices 2Carrot: 1/4 quot: slices 1Onion: small, 1/4 quot: slices 2Garlic clove, minced/pressed 4tbs.Water 2/3c.Cashews: roasted ','Mix the cornstarch with chicken broth and set aside.Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the quot:chicken mixture quot: ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly: set aside.Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from thewok and set aside.Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for

3 minutes or until veggies are just tender-crisp.Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir inmost of the cashews. Garnish with the remaining cashews.This recipe is from Sunset quot:WOK Cook Book quot: and is a delightful stir fry. ','Maria','40691','0','','','yes','yes','yes','yes','0','0','192.168.1.44','[email protected]','40686');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3729','CASHEW CHICKEN CHOP SUEY','30','2Chicken breasts:boneless, c 1/2c Celery: thin sliced 1Onion: small, thinly sliced 3tsp.Soya sauce 1tsp.Ginger: fresh minced 1/8tsp.Pepper 3tsp.Cornstarch 1/4c Water 1c Chicken broth 11/2 c Bean sprouts: fresh 1c Water chestnuts: 8 oz, drai 1c Bamboo shoots: drained 1c

Mushrooms: fresh sliced 1/2c Cashews Combine chicken, celery, onion, soysauce, ginger and pepper in 2 qt ','Fat grams per serving: Approx. Cook Time: :25 casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirringtwice. Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. from my microwave cooking class. ','Maria','40692','0','','','yes','yes','yes','yes','0','0','192.168.1.45','[email protected]','40687');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3730','CATHY`S BAKED CHICKEN','30','2Chicken breasts, halved 1c.Fresh bread crumbs 1/2tsp.Onion powder 1/2tsp.Garlic powder 1/4tsp.Cayenne pepper 1/8tsp.Ground ginger 1/3c.Plain low-fat yogurt ','Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, oruntil tender. Cal:254, Fat: 5 g. ','Maria','40693','0','','','yes','yes','yes','yes','0','0','192.168.1.46','[email protected]','40688');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,

èmail` ,`rss_date` )VALUES ('3731','CEYLONESE CHICKEN CURRY','30','2largeOnions 1Piece ginger root, peeled, chopped (2 quot:) 2Garlic cloves, peeled 2tbs.Water 5tbs.Corn oil 3tbs.Curry Powder 1 1/2lbBoneless chicken breas

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ts, skinned 1 1/2tbs.All-purpose flour 1 1/2c.Chicken stock 2Celery stalks, sliced 1Bell pepper, seeded, diced 1/2tsp.Cumin seeds 3oz.Button mushrooms (opt) 3/4oz.Creamed coconut (opt) 2Tomatoes, peeled, seeded, sliced Toasted shredded coconut Fresh chervil sprigs (opt) ','Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-s

ize cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15minutes.Meanwhile, peel remaining onion and separate in rings. Heat remaining oilin a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms,if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot. ','Maria','40694','0','','','yes','yes','yes','yes','0','0','192.168.1.47','[email protected]','40689');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3732','CHAM

PAGNE CHICKEN','30','3Chicken breast/boned/skinned 2tbs.Olive oil 2tbs.Butter 1/4c.Champagne: dry 1/2c.Heavy cream 3tbs.Tarragon: fresh (1 t dry) 1Salt amp: freshly ground pepper 1----optional ingredients---- 6Prosciutto slices/paper thin 3Shallots: finely chopped 1tbs.Butter or margarine ','*** See instructions at end if using the optional ingredients. Cut chickeninto 1/4 quot: wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon andreduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of FettuciniAlfredo). *** Cut chicken breasts in half only. Place each half between sheetsof waxed paper and pound with a meat tenderizer until about 1/8 quot: thick. Sau

te shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breasthalf, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chickenis done when it springs back when lightly pressed with finger. Follow the balanceof the instructions listed above for the sauce. Source: The original recipe came from quot:The Martha Culbertson Cook Booklet quot: published by Culbertson Winery. The quot:additional ingredients quot: modification is my own. ','Maria','40695','0','','','yes','yes','yes','yes','0','0','192.168.1.48','[email protected]','40690');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3733','CHEDDARBROCCOLI CHICKEN SUPREME','30','6Chicken Breast halves, 1Boneless, skinless 1Vegetable Oil 10oz.Cream of Broccoli soup 1/2c.Milk 1c.Cheddar Cheese, shredded 1(and Extra shredded cheese) ','Brown chicken breasts on bothsides in a small amount of oil: drain off excess oil. Combine soup amp:amp: milk: pour over chicken. Bring to a boil: cover and cook over low heat 5 to 10 minutes or until chicken is cooked. Remove chicken from pan: keep warm. Add 1 cup ofcheddar cheese to sauce: stir until melted. Pour sauce over chicken. Sprinkle additional cheese over all. Serve with hot cooked pasta or rice. Makes 4 to 6 servings. NOTE: Lite Cheddar may be substituted but increase milk to 2/3 cup.','Maria','40696','0','','','yes','yes','yes','yes','0','0','192.168.1.49','[email protected]','40691');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`

,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3734','CHEESE FONDUE, AMERICAN STYLE','30','****FONDUE**** 4cnCampbell`s Cheddar cheese

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 Soup, undiluted 1lbCheddar cheese sharp, grated 5Cloves fresh garlic Or 1tbsp. garlic powder 2tbs.Kirsch or cherry brandy ****DIPPERS**** FRENCH BREAD Ham Shrimp Smokie links Cocktail wieners ****DIPPERS**** Hot dogs Smoked sausage Turkey, chicken breast Turkey ham Broccoli Cauliflower Carrots Mushrooms Brussel sprouts Cherry tomatoes Celery stalk Radishes ','Heat cheese soup in fondue pot or heavy skillet on low. Slowly add grated cheddar cheese, Kirsch, and garlic (for best res

ults use freshly pressed) If mixture looks too thin, add 2 or 3 tb flour to a small amt. of cold milk, stir until smooth, and slowly add to pot while stirring.FRENCHBREAD: get the baguettes if available in your area, if not,any type will have to do. Be sure to heat it in oven at 350 degrees for about 10 minutes, then cut it into bite sized pieces. It`s best when crusty.MEATDIPPERS: (heat and cut into bite sized pieces any or all ofthese). Ham, shrimp, smokie links, cocktail wieners, smoked sausage, turkey breast, chicken breast, turkey ham, hot dogs.VEGETABLE DIPPERS : (slightly cooked ...do not overcook, or else the pieces will slip off the fondue fork and get quot:lost quot: in the pot.... or raw), cut intobite sized pieces Broccoli, cauliflower, carrots, mushrooms, Brussel Sprouts, cherry tomatoes, celery stalk, radishes. VARIATION: Instead of cheddar cheese soup use Campbell`s Nacho cheese dip (soup) in cans, and substitute part or al

l of it for regular cheddar cheese soup, or add some finely chopped jalapeño peppers to the cheese mixture for extra zest.SPECIALHINTS: Serve to company (it`s always a hit!) on a cold fallday for lunch, or a freezing winter`s night, or warm their hearts during a gentle spring rain. Best if served accompanied by champagneor wine. Best mood is created if candles are lit and a fire is blazing in the fireplace.Sit fondue pot with fondue in the middle of the table, pot on low heat.Place dippers in individual bowls. Each guest gets a fondue fork and first spears a dipper with it, then dips it into the cheese sauce, twirl it around slowly and balance into mouth. Very addictive,so be careful. (Renate`s own recipe developed and perfected over many years). Enjoy!','Maria','40697','0','','','yes','yes','yes','yes','0','0','192.168.1.50','[email protected]','40692');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`

,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3735','CHEESE-FRIED CHICKEN BREASTS','30','1/2c.Flour Flour for dusting chicken 4oz.Dark beer or stout 2Egg whites 1/2tsp.Salt: or as desired 1/4tsp.Ground black pepper 1largeOnion: finely diced 1tbs.Cooking oil 6Plum tomatoes: -=OR=- Canned peeled tomatoes, drained 2Dried poblano chili peppers =OR=- 1tbs.-Chili powder 1tsp.Ground cumin 1/4c.Whipping cream 2largeBoneless chicken breasts split 4slSharp jack or Cheddar cheese Salt and pepper 1/2c.Frying oil ','PLACE FLOUR INA MIXING BOWL and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add if desired.Cover the bowl and set aside for 30 minutes before using. Combine onions and oilin a small Dutch oven or casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoesand when they are cool enough to handle, peel them. Discard peels, cut tomatoesin half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven. Removestems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook 30 minutes, remove from the oven and scrape the contents into a blender or food processor. Blend until smoothand set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavyskillet over medium heat on the stove. When the oil is hot enough for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry until golden. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels

and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 minutes. Place tomato sauce in a saucepan and reheat. (If the mixture is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce

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onto a platter and arrange the chicken breasts on top. ','Maria','40698','0','','','yes','yes','yes','yes','0','0','192.168.1.51','[email protected]','40693');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3736','CHEESY CHICKEN','30','4Chicken breasts - boneless 1smallOnion, sliced Optional ingredie

nts 1c.Mushrooms, sliced 2tbs.Butter 1cnCan, chedder cheese 5oz.Milk dashParmesan cheese ','Saute onion in butter until translucent. Add chicken breasts and cook until chicken is just done (juices run clear).Remove and set in a large baking dish.In a large measuring cup, mix soup (10 ozcan, Campbells) and milk and stir to remove the lumps. Pour over chicken in baking dish. Sprinkle with parmesan cheese and bake for 15 - 20 minutes at 325F. Saute mushrooms in butter.When chicken is removed from oven, spread mushrooms overtop and serve. Serve with mashed potatoes or rice. Excellent with caulifloweror broccoli as veggie. There is sufficient cheese sauce to add over the veggies.This meal can be made a very fast preparation by microwaving the soup/milk mixture til warm and then adding to chicken/onions in the frypan. Cover and simmerfor 5 minutes, then garnish and serve. ','Maria','40699','0','','','ye

s','yes','yes','yes','0','0','192.168.1.52','[email protected]','40694');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3737','CHEESY CHICKEN BREAST','30','Chicken breast, deboned (any Number) 1packageCream cheese Bread crumbs or Kellogg Cornflake crumbs Melted butter or margarine ','Pound out chicken breasts between two sheets of wax paper until thinned. Put a tbs of cheese in centereach chicken breast amp:amp: roll up amp:amp: secure with a toothpick. Rollthe chicken breast in butter, then in bread crumbs. Placein a microwave dish amp:amp: cook on high for 6 to 9 min. ','Maria','40700','0','','','yes','yes','yes','yes','0','0','192.168.1.53','[email protected]','40695');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstru

ctions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3738','CHEESY CHICKEN ROLLS','30','1/2c.Shreddedlo-fat Mozzarella 2 1/2oz.Jar sliced Mushrooms, draine 1/4c.Plain low-fatYogurt 1tbs.Snipped Chives 1tbs.Snipped Parsley 1tbs.Chopped Pimento 4Med Chicken Breast Halves * 1tbs.Fine dry Bread Crumbs 1/8tsp.Paprika 1tbs.Plain low-fat Yogurt ','* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento.Place 1 chicken breast half, boned side up,between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8 quot: thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper.Spread some ofthe filling on each chicken breast half. Fold in the sides and roll up. Arrangerolls seam side down in a 10x6x2 quot: baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt: sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink.Per serving: 205 calories, 32 g protein, 4 g carbohydrates, 6 g fat, 82 mg cholesterol, 298 mg sodium, 316 mg potassium. ','Maria','40701','0','','','yes','yes','yes','yes','0','0','192.168.1.54','[email protected]','40696');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3739','CHEVRE CHICKEN BREASTS WITH SQUASH','30','2largeBoneless chicken breasts split Salt and pepper: as desired 4smallZucchini 4smallYellow squash 1tbs.Olive oil =OR=- Other cooking oil 4slAged goat cheese, 1.5 oz ea. 1mediumOnion: finely diced 1tbs.Unsaltedbutter 2tbs.Chopped parsley ','PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes an

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d cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes. Transfer the chicken to aplate and set aside. When cool, place a slice of goat cheese under the skin. Add the onions to the skillet and cook, stirring, about 5 minutes or until soft. Transfer onions to a covered baking dish. Add zucchini, yellow squash and butterto the skillet and cook, stirring, about 15 minutes. Scrape into the baking dish, add desired salt and pepper and mix well. Arrange chicken on the squash, cover

and place in the oven for 15 minutes. Arrange the breastson a platter. Mix thesquash with chopped parsley and mound next to chicken. Serve immediately. ','Maria','40702','0','','','yes','yes','yes','yes','0','0','192.168.1.55','[email protected]','40697');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3740','CHICKEN amp: ANDOUILLE SAUSAGE GUMBO','30','8Boneless chicken breasts 1 1/2c.All-purpose flour 1c.Lard 2c.Chopped onion 1c.Chopped green pepper 1c.Chopped celery 3qt.Poultry stock 1lbAndouille sausage 1 1/2tsp.Minced garlic 1Salt 1Black pepper 1Cayenne (red) pepper 2c.Sliced fresh okra 1c.Sliced green onions 1/2c.Minced flat leaf parsley 5c.Hot cooked ric

e Seasoning Mix1/2tsp.Salt 1/2tsp.Black pepper 1/2tsp.Red pepper 1/2tsp.White pepper 1/2tsp.Paprika 1/2tsp.Onion powder 1/2tsp.Garlic powder ','Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet: sprinkle liberally with seasoning. Let stand at room temperature 30minutes. Place flour in a plastic bag: add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken: shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat. When very hot, add chicken in batches: stir until browned and crispon all sides. Remove from heat. Remove chicken with a slotted spoon: set aside. Loosen any browned bits from the bottom of pan: strain fatto remove particles. Add enough lard to straiZ ','Maria','40703','0','','','yes','yes','yes','yes','0','0','192.168.1.56','[email protected]','40698');INSERT INTO `rimji

mar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3741','CHICKEN amp: CASHEWS','30','1 1/2lbChicken Breast :boneless CUT INTO 1-IN.PIECES SALT amp: PEPPER TO TASTE 1/4tsp.CORNSTARCH 1tbs.DRY SHERRY EGG 2c.OIL GREEN PEPPER,CUBED IMPERIAL SAUCE: Hosin Sauce 1c.Cashews raw 1c.Water Chestnuts:sliced ','Marinatechicken breasts 30 min. in salt, pepper, cornstarch,sherry amp:amp: egg. Heat wok hot amp:amp: dry. Add oil. When it`s just beginning to smoke, add chicken,green pepper amp:amp: water chestnuts, stirring 1-2 min. Drain through colanderor sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok amp:amp: addImperial Sauce amp:amp: hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken amp:amp: vegetables, stirring everything together until wellcoated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic amp:amp: chili peppers,it is reddish-brown in color amp:amp: is creamy amp:amp: sweet. If it`s too thick to spread, thin w/ some sesame oil. ','Maria','40704','0','','','yes','yes','yes','yes','0','0','192.168.1.57','[email protected]','40699');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3742','CHICKEN amp: GUAVA-FILLED BUNDLES','30','Bundles4Boneless, skinless chicken breast halves 1/4tsp.Salt 1/4tsp.Dried oregano leaves 1/8tsp.Pepper 1Garlic clove, minced 2oz.Guava paste 4Thin slices cooked ham 1/4c Fresh cilantro, finely chopped 

1tbs.Oil 8oz.Can Pillsbury Refrigerated Crescent Dinner Rolls Sauce6oz.Guava paste 1/4c Dry sherry 1/2c Chopped fresh cilantro 1/2tsp.Beef-flavor instant bouillon 2x 1/2 x 1/2 quot: strips and place one on ea

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ch ham slice. Spoon ','*Guava paste is available in Mexican amp:amp: Spanish groceries. If you cannot find it, you can substitute the same amount ofjellied cranberry sauce. Place one chicken breast half between 2 pieces of plasticwrap or waxed paper. Working from center, gently pound chicken with rolling pinor flat side of meat mallet until about 1/4 quot: thick. Repeat with remainingchicken breasts.In small bowl, combine salt, oregano, pepper and garlic: mix well. Sprinkle evenly over chicken breasts. Form guava paste into four about a tab

lespoonful of cilantro over each strip of guava paste. Fold ham around guava andcilantro to form a foll. Place one rollon narrow end of each chicken half: roll up, jelly-roll fashion. Secure with toothpicks. Heat 1 T oil in skillet overmedium heat: add chicken rolls, seam side down. Cook covered for 6 minutes or until no longer pink, turning once halfway through cooking. Remove toothpicks.Place chicken on paper towels: pat dry. Heat oven to375 degrees. Separate dough into 4 rectangles: firmly press perforations to seal. Place one chicken rollon each rectangle. Fold dough over chicken: press edges to seal. Place, seam side down, on ungreased cookie sheet. Cut slits in tops to allow steamto escape.Bake for 13 to 18 minutes or until golden brown. Meanwhile, in small saucepan over low heat, combine all sauce ingredients: cook and stir until guava paste melts. Simmer until sauce thickens. Place chicken bundles on serving plates: top w

ith sauce. Garnish with additional cilantro, if desired. Serveimmediately. (2/3cup sauce) ','Maria','40705','0','','','yes','yes','yes','yes','0','0','192.168.1.58','[email protected]','40700');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3743','CHICKEN amp: RED BELL PEPPER BOLOGNESE','30','1tbs.Olive oil 1smallOnion, chopped fine 1mediumGarlic clove, chopped fine 1/2lbGround chicken breast 1/2c.Chardonnay or other dry white wine 1cnSalt-free whole tomatoes (16-ounce) 1tbs.Double-concentrate tomato paste 1tbs.Fresh basil leaves, finely shredded 1tbs.Fresh Italian parsley, finely chopped 2tsp.Sugar 1tsp.Fresh rosemary leaves, finely chopped 2mediumRed bell peppers, roasted, peeled, stemmed, seeded, and coarsely chopped, juices saved Cooked pasta

of your choice ','In a large saucepan or skillet, heat the olive oil with the onion and garlic over moderate heat. When they sizzle, add the chicken and saute it, stirring and breaking up the meat with a wooden spoon, until it begins tobrown, 5 to 7 minutes.Add the wine and stir and scrape well to deglaze the pan.Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients.Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes. Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended.Directions for roasting bell peppers:Placethe peppers in a foil-lined baking sheet in a 500 degree oven. Roast until theirskins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly. Remove them from the oven and cover them with a kitchen towel.When the peppers are cool enough to handle, pull out their stems, peelaway their blackened skins: open the peppers up: and remove their seeds, using ateaspoon to pick up any stray ones.Take care not to lose any of the peppers` juices, which are also very flavorful. You might want to pour them through a finemesh strainer to remove any seeds or bits of skin. ','Maria','40706','0','','','yes','yes','yes','yes','0','0','192.168.1.59','[email protected]','40701');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3744','CHICKEN amp: RED CABBAGE','30','4c.Finely Shredded Red Cabbage 1tbs.Vinegar 4(4 Oz.) Skinned, Boned Chicken Breasts 1tbs.Low Cal. Oleo 1tbs.Cornstarch 1c.Skim Milk 1tbs.Fresh Dillweed 1/2tsp.Chicken Bouillon Granules Fresh Dill Sprigs(Opt.) (Fat 5, Chol. 74.) ','Combine Cabbage amp:amp: Vinegar in Medium B

owl: Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards OutsideandCover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Mi

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n.. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed amp:amp: Bouillon Granules: Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, ThenChicken And Sauce Over Chicken. Garnish With Dill Sprigs.204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage amp:amp: 1/4 C. Sauce. ','Maria','40707','0','','','yes','yes','yes','yes','0','0','192.168.1.60','[email protected]','40702');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngred

ients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3745','CHICKEN amp: STUFFING BAKE','30','1packageInstant Chicken Stuffing 1/2c.Each carrot,onion amp: celery 1cnMushroom soup 1/3c.Milk 1tsp.Chopped parsley 6Chicken breasts 1tsp.Paprika ','Heat oven to 400 F. Prepare stuffing mix according to directions but add vegetables and seasoning packet. Combine soup, milk and parsley, setaside Arrange stuffing across center of 3 qt baking dish, Spoon small amount ofmixture on bottom of casserole on either side of stuffing. Arrange chicken breasts on soup mix, overlap if necessary.Sprinkle with paprika. Pour remaining soupmixture over chicken. Cover with foil amp:amp: bake 15 min. Uncover and bake another 10 - 15 minutes. Stir sauce before serving. ','Maria','40708','

0','','','yes','yes','yes','yes','0','0','192.168.1.61','[email protected]','40703');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3746','CHICKEN amp: STUFFING BREAD ABM','30','1packageYeast 1/4tsp.Sugar 1/4tsp.Ginger 2 1/4c.Flour, bread 1/2c.Flour, wheat 2tbs.Gluten 1 1/4c.Instant stuffing mix 1tbs.Onion, dried, minced 1tsp.Salt 1/2tsp.Poultry seasoning 1/3c.Celery, fresh: 1/4 quot: pieces 1/4c.Mushrooms, canned, drained 1Egg 1tbs.Vegetable oil 1c.Chicken broth 1/3c.Water 3/4c.Chicken breast:cooked amp: diced ','Heat chicken broth and water together. Place all ingredients except chicken in pan in the order listed. Select white bread setting and press quot:Start quot:. Add chicken at the quot:beep quot:, just before the end of final knea

ding. ','Maria','40709','0','','','yes','yes','yes','yes','0','0','192.168.1.62','[email protected]','40704');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3747','CHICKEN `N` KRAUT','30','4Chicken breasts boneless, skinless 3/4tsp.Salt 3/4tsp.Pepper 2c.Sauerkraut washed amp: drained 4Provolone cheeseslices 4tbs.Russian dressing(low cal) ','Preheat oven to 350 deg. F. Spraya baking dish with nonstick cooking spray and set chiucken in bottom. Sprinklewith salt amp:amp: pepper. Spread the sauerkraut over each piece of chicken, top with a slice of the provolone,and cover with the Russian dressing. Cover dishwith aluminum foil and bake until chicken is tender, approx. 15-20 minutes. **NOTE** Use the sauerkraut that comes packaged in the plastic bags orin the glass jars. The kind that is kept refrigerated in the market.It is crisper and does nothave a quot:canned quot: taste. Calories: 278 Protein: 35g Fat: 11g Calcium:1218 mg Sodium:85mg Carbohydrates: 10g Cholesterol: 85mg Exchanges: 4 Protein 1 Vegetable 30 Optional ','Maria','40710','0','','','yes','yes','yes','yes','0','0','192.168.1.63','[email protected]','40705');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3748','CHICKEN `N` VEGETABLE STIR FRY','30','3tbs.Oil 1lbBonless Chicken Breasts * 1/2c.Broccoli Forets 2oz.Snow Peas (About1/2 C) 1Med Carrot Thinly Sliced 1/2Med Red or Green Pepper ** 1Env Golden Onion Soup Mix 1tsp.Cornstarch 1/2tsp.Ground Ginger 1 1/2c.Water 2tsp.Imported Soy Sauce 1tsp.White or Rice Vinegar 1Hot Cooked Rice ','* Chicken breasts should be cut into thin strips.** Sweet pepper shouldbe cut into thin strips.In large skillet, heat oil and cook chicken with vegetab

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les over medium- high heat, stirring constantly. 10 minutes or until chicken isgolden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar: stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauceis thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.MICROWAVEDIRECTIONS:Omit oil and degrease ginger to 1/4 t. In2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or u

ntil almost done: remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soupmix, cornstarch, ginger, water, soy sauce and vinegar: stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirringonce. Return chicken to casserole and heat 1 minute or until heated through.Let stand covered 5 minutes. Serve and garnish as above. ','Maria','40711','0','','','yes','yes','yes','yes','0','0','192.168.1.64','[email protected]','40706');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3749','CHICKEN `N` VEGETABLE STIR FRY','30','3tbs.Oil 1lbBonless chicken breasts * 1/2c.Broccoli for

ets 2oz.Snow peas (about 1/2 c) 1Med carrot thinly sliced 1/2Med red orgreen pepper * 1Env golden onion soup mix 1tsp.Cornstarch 1/2tsp.Ground ginger 1 1/2c.Water 2tsp.Imported soy sauce 1tsp.White or rice vinegar 1Hot cooked rice ','* Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips.~---- In large skillet, heatoil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar: stir into chicken mixture. Bring to a boil, then simmer uncovered tminutes or until sauce is thickened. Serve over hot rice and garnish,if desired, with sliced green onion and toasted sesame seeds. MICROWAVEDIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered,at HIGH (Full Power) 4 minutes or until almost done: remove chicken and drain.

Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar: stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. ','Maria','40712','0','','','yes','yes','yes','yes','0','0','192.168.1.65','[email protected]','40707');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3750','CHICKEN A LÒRANGE','30','4Medium skinless, boneless Chickenbreast halves (about 1 pound total) Nonstick spray coating 1 1/2tsp.Cornstarch 1/2tsp.Finely shredded orange peel 1/8tsp.Salt 1/2c.Orange juice 1tbs.Orange liqueur or orange Juice 1tsp.Honey 2Medium oranges, peeled and Sectioned ','Rinse chicken: pat dry. Spray a cold large nonstick skillet with nonstick coating. Preheat skillet over medium heat. Cook chicken in hot skillet for 10 to 12 minutes or until chicken is tender and no longer pink, turning once.Meanwhile, for sauce, in a small saucepan stir together the cornstarch, orange peel, and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Stir in the orange liqueur or orange juice and honey. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stirin orange sections: heat through.To serve, transfer the chicken to dinner plates. Spoon sauce over chicken. ','Maria','40713','0','','','yes','yes','yes','yes','0','0','192.168.1.66','[email protected]','40708');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions

` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3751','CHICKEN A LA AVACADO','30','1/8c.Olive oil 6

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Chicken breasts,boneless* 1/2c.Capers 3/4c.Lemon juice 1/2c.Parsley,chopped 1/2Avacado Salt to taste Pepper to taste ','* - 3 oz. eachSautethe chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin amp:amp: set aside. In the same skillet, saute capers for 1 minute. Remove from heat amp:amp: add lemon juice amp:amp: parsley.Pour lemon juice amp:amp: caper mixture over top of each chicken breast. Servewith fanned avacado slices amp:amp: rice. ','Maria','40714','0','',''

,'yes','yes','yes','yes','0','0','192.168.1.67','[email protected]','40709');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3752','CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE','30','Poblano peppers 1/4Onion, chopped 1/2Medium shrimp, lightly Cooked, peeled, and chopped 1/4Cilantro, chopped 1/4Monterey jack cheese, Shredded 28 ozs chicken breasts, Halved, deboned, and Pounded flat White pepper Salt, to taste 126-in long strings Oil, for frying Creamy Shrimp Sauce3Shallots, diced White wine 1/2Fish stock or chicken broth Small shrimp Whipping cream 3/4Butter time, on all sides. Remove from heat, transfer to a oven-proof ','ROASTPEPPERS: Place

poblano peppers under the broiler and char on allsides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water.Preheat oven to 400 degrees F. In a medium saute pan, sauteonion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes.Place in mixture in a bowl, add the cheese and set aside.TO ASSEMBLE: Lay thefour prepared chicken breasts flat, skin-side down. Season with salt and whitepepper. Layer each breast with one pepper and 2to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle.In a skillet, heat about 1/4-inch ofoil. Lightly brown chicken breasts, dish and bake for 10 minutes until goldenbrown.Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrangethe roulades on top of the sauce. Serve warm. Makes 4 servings.TO MAKE CREAMY S

HRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce againby half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat.Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 ','Maria','40715','0','','','yes','yes','yes','yes','0','0','192.168.1.68','[email protected]','40710');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3753','CHICKEN ALA VINEYARD','30','4Half chicken breasts boned and skinned about 1 1/4 lbs total 1/2tsp.Salt 1/2tsp.Dried basil, finely crushed 1/4tsp.Dried tarragon finely crushed 1/4tsp.Paprika 1/8tsp.White pepper 2tbs.Flour 1tbs.Olive -OR- vegetable oil 2Garlic cloves, finely minced 3/4c Chicken broth 1tbs.White wine vinegar 1tsp.Lemon juice 2c Halved seedless red grapes 1tbs.Finely chopped fresh parsley Cut each chicken breast in half, lengthwise. Blend together salt, Heat oil in skillet. Add chicken and cook overmoderately high heat ','basil, tarragon, paprika, white pepper and flour. Toss with chicken strips, saving any excess seasoned flour.until golden brown: turn and brown other side. Add garlic and sprinkle on any leftover seasoned flour.Add broth, vinegar and lemon juice: cover and cook 5 minutes. Add grapes and

cook, uncovered, 5 minutes longer or just until chicken is tender. Remove chicken and grapes to heated serving platter. Boil pan liquid 1 minute and pour overchicken. Sprinkle with parsley. Makes 4 servings.Nutritional Information perServing: 276 calories: 8 grams fat: 32 grams protein: 19 grams carbohydrates: 77

milligrams cholesterol: 84 milligrams sodium: 1 gram dietary fiber. ','Maria','40716','0','','','yes','yes','yes','yes','0','0','192.168.1.69','[email protected]','40711');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`nam

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e` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3754','CHICKENALEJANDRO *','30','Patti 1/2c.Onions: thinnly sliced 1Garlic clove:minced 1tbs.Margarine or butter 1c.Medium salsa 1/2tsp.Sugar 1/4tsp.Cinnamon 1/8tsp.Cloves: ground 1/2Bay leaf 4Chicken breast halves: boneless 2tsp.Cornstarch 8oz.Tomato sauce 1smallOrange: peeled,sections Rice ','In a large skillet, over medium heat, cook onion and garlic in margarine until tender. Stir in salsa, sugar, cinnamon, cloves, and bay leaf: addchicken. Cover and simmer for 30 minutes. Remove chicken to heated platter: keep warm. In a small bowl, dissolve cornstarch in tomato sauce: stire into skillet. Cook, stirring constantly until the mix thickens and begins to boil. Add orange sections: heat through. Discard bay leaf. Serve chicken over rice with the sauce over all. ','Maria','40717','0','','','yes','yes','yes','yes','0','0','192.168.1.70','[email protected]','40712');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3755','CHICKEN ALMENDRADO','30','1/2c.Onion: Chopped, 1 Medium 2tbs.

Margarine Or Butter 1tbs.Vegetable Oil 1c.Chicken Broth 1/4c.Almonds: Slivered 1tbs.Red Chiles: Ground 1tsp.Vinegar 1/2tsp.Sugar 1/2tsp.Cinnamon: Ground 4Chicken Breast Halves: * 1Almonds, Slivered ','* Chicken Breasts Halves should be boneless. Cook and stir onion in margarine and oil in a 10-inch skillet, until tender. Stir in broth, 1/4 cup of almonds, the groundred chiles, vinegar, sugar and cinnamon. Heat to boiling: reduce the heat and simmer, uncovered, for 10 minutes. Spoon mixture into a blender container, coverand blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into the sauce to coat both sides. Place skin sides up in asingle layer in the skillet. Heat to boiling and then reduce the heat, cover and simmer until done, about 45 minutes. Serve sauce over chicken and sprinkle with the remaining slivered almonds. ','Maria','40718','0','','','yes','yes','yes','yes','0','0','192.168.1.71','[email protected]','40713');INSERT INTO

`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3756','CHICKEN ALMONDINE','30','Pam CoombesRncm95A10oz.Chicken breast, 1/2 quot: pieces 1Garlic clove: minced 1/4tsp.Freshly ground pepper 1 1/2c.Skim milk 1tsp.Chicken boullion granules 2tbs.Flour 1/8tsp.-salt 1tbs.Fresh parsley: finely chop 3c.Noodles:cooked: hot: no margarine or salt added 2tbs.Plus 1 t sliced almonds: toasted under broiler ','-300 Calorie One-Dish Meal Coat a 10-inch nonstick skillet with cooking spray and place over mediumheat. Add chicken, garlic and black pepper, and saute` until cooked, about 3-4 minutes. Remove chicken from skillet. Add milk and chicken granules to pan drippings. Stir well, scraping sides andbottomwith a flat spatula. Whisk in flour and blend well. Add chicken, salt andparsley. Cook until slightly thickened, stirring with a flat spatula, about 3-4minutes. Toss hot cooked noodles and top with almonds. Pam in VA MM Format Norma Wrenn npxr56b ','Maria','40719','0','','','yes','yes','yes','yes','0','0','192.168.1.72','[email protected]','40714');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3757','CHICKEN AND APPLE SAUTE','30','4t Oil: vegetable 2Apples:tart thin sliced, u 1Onion: sliced 1/2t Thyme: dried 4Chicken breasts:boneless s 1c Apple juice 1t Vinegar: cider 1t Cornstarch Salt amp:pepper heavy skillet, heat 2 tsp oil over med-high heat, cook apples, ','Fat grams per serving: Approx. Cook Time: :20 onion and thyme for

about 4 minutes or just till tender-crisp. Removeto bowl and set aside. Heatremaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour re

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maining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chickento platter, keep warm. Combine cornstarch with reserved apple juice: stir into skilletand cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken. ','Maria','40720','0','','','yes','yes','yes','yes','0','0','192.168.1.73','[email protected]','40715');INSERT INTO `ri

mjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3758','CHICKEN AND BEEF','30','4Chicken breasts 1/2c.Sour cream 1/4lbChipped beef 3tbs.Bacon, chopped 1cnCream of mushroom soup Paprika ','Skin, bone, amp:amp: halve chicken breasts. Lay chippedbeefon bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sourcream and spread over top. Dot with bacon and sprinklewith paprika. Cover with foil and bake in 275 degreeoven for 2-1/2 hours. Mrs.Bernard Mahon ','Maria','40721','0','','','yes','yes','yes','yes','0','0','192.168.1.74','[email protected]','40716');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_b

y` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3759','CHICKEN AND BROCCOLI SKILLET','30','2c.Broccoli: cut 3/4 quot:pieces 1/2c.Onion: chopped 1/4tsp.Lemon pepper: 1/4tsp.Thyme: dried amp: crushed 1/4tsp.Cooking oil: 1clGarlic: minced 4Chicken breast halves: boned skinless(1 1b total) 1c.Halved cherry tomatoes: ','Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper, and thyme to skillet. Cook and stir for 3 to 4 minutesor till vegetables are crisp-tender. Remove vegetable are crisp-tender. Removevegetable mixture from the skillet: keep warm. Add oil and garlic to hot skillet. Rinse chicken: pat dry. Add to skillet. Cook chicken over medium-high heat about 10 minutes or till chicken is tender and not longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to 2 minute or till heated through. Makes

4 servingsFood Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGE+ 1 FAT EXCHANGEBrought to you and yours via Nancy O`Brion and her Meal-Master ','Maria','40722','0','','','yes','yes','yes','yes','0','0','192.168.1.75','[email protected]','40717');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3760','CHICKEN AND FRESH VEGETABLE PROVENCALE','30','1Small cauliflower 2Ripe tomatoes, sliced 2Med. carrots, sliced thin 1Large onion, sliced thin 2tbs.Chopped fresh parsley, divid 1tbs.Diced leaf basil, divided 1/4tsp.Pepper 1Chicken cube bouillon 1/2c.Boiling water 2tbs.Lemon juice 2Chickenbreasts, skinned,spt ','Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.Cal: 220: Fat 3/5g. ','Maria','40723','0','','','yes','yes','yes','yes','0','0','192.168.1.76','[email protected]','40718');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('3761','CHICKEN AND FRUIT KABOBS WITH MUSTARD-LEEK SAUCE','30','1lbChicken breast boneless and skinless 2Bananas, small 3Peaches, medium:pitted 3Plums, medium: pitted Vegetable cooking spray Curry powder Mustard1c Leeks, chopped or green onions and tops 2tsp.Olive or vegetable oil 1c Chicken broth 3tbs.Dijon-styly mustard 2tsp.Distilled white vinegar 1/4tsp.Curry powder 1/4tsp.Pepper 1tbs.Cornstarch 2tbs.Wat

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er, cold 2tbs.NutraSweet 2to 3 minutes. Stir in NutraSweet. Makes about 11/2 cups. ','Cut chicken into 1-inch pieces: cut each piece of fruit into8 pieces. Thread chickenand fruit onto 16 small wood or metal skewers: spray with cooking spray and sprinkly lightly with curry powder.Grill kabobs over mediumcoals, or broil 6 inches from heat source, until chicken is done, 6 to 8 minutes, turning once. Arrange kabobs on serving plates: spoon Mustard-Leek Sauce over.MUSTARD-LEEKSAUCE:Saute leeks in oil until tender in a small saucepan. Stir i

n chicken broth, mustard, vinegar, curry powder, and pepper: heat to boiling. Mix cornstarch and water: stir into boiling mixture. Boil, stirring constantly,until thickened, about 1 minute. Remove from heat: let standNutritional Info:

makes 4 entree or 8 appetizer servings. Serving size: 2 kabobs with 3 tb of sauce.CALORIES: 180 SATURATEDFAT: amp:lt:1gPROTEIN: 14gCHOLESTEROL: 32mgCARBOHYDRATES: 25gFIBER: 3gTOTALFAT: 4g SODIUM: 208mgDIABETIC FOODEXCHANGE: 1 1/2 lean meat, 1 fruit, 1/2 starch ','Maria','40724','0','','','yes','yes','yes','yes','0','0','192.168.1.77','[email protected]','40719');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3762','CHICKEN AND LOTUS SEED

SOUP','30','1c.Chicken breast, julienne 12Dried lotus seeds 4Nami black mushrooms 1/2c.Celery, julienne 1tbs.Smithfield ham, julienne 2Sprigs Chinese parsley 5c.Chicken stock 2Slices fresh ginger root 2tbs.Dry sherry 1/2tsp.Sugar 1tsp.Salt 2tsp.Lotus root powder ','Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm wateruntil soft, about 30 minutes: remove stems: slicein thin matchsticks. Before slicing celery, scrap off stringy back of stalk: slice julienne lengthwise in 1 quot: sections. Slice chicken breast and Smithfield ham (or other pungent pressedham) in 1 quot: strips.Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chickenand mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot. Garnish with Chines

e parsley. NOTE: Lotus seeds require about 30 minutes in simmering waterto soften. Check them before adding ham and celery: simmer longer if necessary.','Maria','40725','0','','','yes','yes','yes','yes','0','0','192.168.1.78','[email protected]','40720');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3763','CHICKEN AND MUSHROOM SAUTE','30','2tbs.Olive oil 1/4c.Shallots: minced 8oz.Mushrooms 1Red pepper: diced 1smallZucchini: quarterd amp: sliced 1tsp.Dried thyme or more to taste 2tbs.Olive oil 4Boneless chicken breasts: cut insixths or eighths 1tsp.Dried thyme 1tbs.Balsamic vinegar 3/4c.Sun-dried tomatoes in oil: chopped Salt and pepper to taste ','-JUDI M. PHELPS (G.PHELPS1) Heat 2 tablespoons of the oil in a large skillet. Add shallots and mushrooms and saute for about 2 minutes. Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes. Remove from the skillet and keep warm.Add the remaining 2 tablespoons oil tothe skillet. Then add the chicken and the remaining 1 teaspoon thyme: saute until the chicken is done, 12-15 minutes. Remove the chicken from the skillet and combine with the vegetables.To the juices in the skillet, add the vinegar. Cook for a minute, stirringup any browned particles clinging to the bottom of the pan.Return the chicken and vegetables to the pan, along with the tomatoes. Toss together for a minute or two to blend the flavors. Season with salt and pepper. Serve at once.SOURCE: Sun Dried Tomatoes by Andrea Chessman ','Maria','40726','0','','','yes','yes','yes','yes','0','0','192.168.1.79','[email protected]','40721');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,

ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3764','CHICKEN AND MUSHROO

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M SOUP','30','1/2lbBoneless Chicken Breast 2c.Chicken Stock 1c.Fresh Mushrooms, quartered 4tbs.Sesame Oil 2tbs.Sherry 2tbs.Fresh Parsley, chopped ','Thinly slice the chicken breast meat.Bring the chicken stock to a rollingboil and add thechicken and mushrooms.When the soup starts to boil again and all of theingredients float to the top, remove from the heat.Add the sesame oil and sherry and taste for seasoning.Add salt and pepper if necessary.Serve in individual soup bowls and sprinkle theparsley on top. Serves 2.From The Gazette, 91/0

2/13. ','Maria','40727','0','','','yes','yes','yes','yes','0','0','192.168.1.80','[email protected]','40722');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3765','CHICKEN AND POTATOES FRANCAIS','30','2/3lb(2 medium) potatoes - cut into 1/2-inch cubes 2Green onions: sliced 2Chicken breast halves - boned andskinned - (about 4 ounces each) Salt and pepper, to taste 1Garlic clove: minced 2tsp.Dijon-style mustard 1tsp.Chopped fresh tarragon: OR 1/2tsp.-Dried tarragon 1/3c.Dry white wine OR- chicken broth 2tbs.Light sour cream ','Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick s

killet with vegetable cooking spray. Add potatoes and onions: push to one sideand add chicken. Cook over medium heat, tossing potatoes occasionally and turning chicken once until potatoes are tender and juices run clear when chicken is pierced, about 15 minutes. Season with salt and pepper. Remove chicken and potatoesto platter: keep hot. Add garlic to skillet: mix in mustard, tarragon and wine: cook over high heat 1 minute. Remove from heat: whisk in sour cream. Season with salt and pepper. Pour sauce over chicken. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven.Menu: Spinach and Mushroom Salad, Pears with Blue CheeseNutritional Information Per Serving: 250 calories: 3 g fat: 50 mg cholesterol: 130 mg sodium: 27 g carbohydrate: 3 g fiber: 21 g protein.','Maria','40728','0','','','yes','yes','yes','yes','0','0','192.168.1.81','[email protected]','40723');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstruction

s` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3766','CHICKEN AND POTATOES OREGANO','30','5md Potatoes 1/2c Butter 1md Onion, chopped 4Split chicken breasts 11/2 t Salt 1/8tsp.Pepper 3/4tsp.Oregano 1/4tsp.Italian seasonings 1tbs.Choppedparsley saute till golden brown. Add chicken breasts and potatos. Sprinkle with salt and pepper. Cover and cook on medium heat 20 minutes, turning often. turning often, for another 20 minutes. to your satisfaction. ','1.Peel potatos and cut into 1 quot: cubes. Set aside.2. Melt butter in heavy skillet, such as cast iron. Add onions and3. Sprinkle with oregano and italian seasonings. Continue to cook,4. Sprinkle with parsley and continue to cook until chicken is done ','Maria','40729','0','','','yes','yes','yes','yes','0','0','192.168.1.82','[email protected]','40724');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3767','CHICKEN AND SALSA VERDE PANINI','30','7Green olives, coarsely Chopped 1sm Garlic clove, peeled and Coarsely chopped 2tb Drained capers Grated zest (yellow part of Peel) of 1 lemon 3tb Olive oil 4tb Lemon juice Pinch salt Freshly ground black pepper To taste 2Skinless, boneless roasted Chicken breast halves, Thinly sliced 4Round or oblong sandwich Rolls, split in halves a chopping board, combine the green olives,garlic, capers and lemon ','zest. Chop finely. (Or combine and chop in a food processor.) Transferto a bowl. In a small jar combine the olive oil and lemon juice: shake until combined and pour over the olive mixture. Stir in the sa

lt and pepper. (If not using right away, cover and refrigerate.)2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl.Top with the slices of chicken breast. Brush the remaining juices over the ins

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ide of the top halves of the rolls: place on top of bottom halves and press downlightly. Cut into halves and serve. ','Maria','40730','0','','','yes','yes','yes','yes','0','0','192.168.1.83','[email protected]','40725');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3768','CHICKEN AND SPAGHETTI','30','8Chicken b

reasts 1largeOnion, chopped 1Celery stalk, chopped 1/2c.Mushrooms, chopped 1packageSpaghetti, cooked 10 oz. 1Stick of margarine 1cnCream of mushroom soup Velveeta cheese 10 oz. 1/2c.Milk ','Boil chicken until done. Debone chicken. Cut cheese and margarine into squares and let stand at roomtemperature for about 15 minutes. Mix chicken and spaghetti. Mix other ingredients. Bake at 350 degrees for about 20 minutes or until brown. Randy Rigg ','Maria','40731','0','','','yes','yes','yes','yes','0','0','192.168.1.84','[email protected]','40726');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3769','CHICKEN AND STUFFING BAKE','30','1Box stuffing mix (6 oz. box) chicken flavored 

6Chicken breast halves skinless, boneless about 1-1/2 lb. total 1cnCream of mushroom soup 1/3c.Milk 1tsp.Chopped parsley ','1. Preheat oven to 400-degrees F. Prepare stuffing mix according to package directions but do not let stand.2. Spoon stuffing across center of 2-qt. shallow baking dish. Arrange 3 chicken pieces on each side of stuffing, overlapping if necessary.3. Combine soup,milk and parsley. Pour over chicken. Cover with foil: bake 15 min. Uncover: bake 10 min or until chicken is no longer pink. Stir sauce before serving. VARIATION: Add 1/2 cup each chopped carrot, celery and onion with seasoning packet while preparing stuffing mix.','Maria','40732','0','','','yes','yes','yes','yes','0','0','192.168.1.85','[email protected]','40727');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`

,`rss_date` )VALUES ('3770','CHICKEN AND SWEET PEPPER STIR-FRY','30','18oz.Boned Chicken Breast halves 3tbs.Soy Sauce 1tbs.Dry Sherry Med Onion, cut into wedges 2Med green/sweet red peppers* 1 1/2c.Sliced fresh Mushrooms 1tbs.Cooking Oil 1tsp.Grated Ginger root 8oz.Can Bamboo Shoots, drained 1/4c.Chicken Broth 1tsp.Cornstarch ','* thinly slicedCut skinless chickeninto 1/2 quot: pieces. place in a bowl: stir in soy sauce and sherry. Let stand30 minutes. Spray a cold wok or large skillet with Pam: preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok: set aside. Drain chicken, reserving the marinade. Add oil to wok.Add ginger root: stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutestill no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok: push from center of wok.Stir broth, cornstarch, and 1/4 t pepper into reserved marinade: add towok. Cook and stir till slightly thickened: toss gently to coat chicken mixture. Serve while hot.********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73mg cholesterol, 613 mg sodium, 621 mg potassium. ','Maria','40733','0','','','yes','yes','yes','yes','0','0','192.168.1.86','[email protected]','40728');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3771','CHICKEN AND VEGETABLE CASSEROLE','30','2Chicken breasts, halved 4Carrots, quartered 1c.Pearl onions 2Celery stalks, large pieces 2Potatoes, peeled, quartered 1/4c.Chicken br

oth 110oz can cream of mushroom s 1/2c.Skim milk 1/4tsp.Dried leaf thyme 1/8tsp.Ground sage 1Bay leaf ','Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat: spray lightly wi

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th vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole.In a small bowl combine broth, soup milk, thyme, sage and bay leaf: pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken aretender. Cal: 343: Fat: 9. ','Maria','40734','0','','','yes','yes','yes','yes','0','0','192.168.1.87','[email protected]','40729');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,

`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3772','CHICKEN AND VEGETABLE CASSEROLES','30','1 1/2c.Zucchini, cut in 1/4 quot: slices 1Small Onion * 1Sm Tomato, cut in thin wedge 2tbs.Sliced pitted ripe Olives 2tbs.Snipped Parsley 1tbs.Snipped fresh Basil ** 1/8tsp.Garlic powder 2Med Chicken Breast hlves *** 1tsp.Margarine ','* thinly sliced and separated into rings** or 1 t dried basil, crushed*** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper.Bake, covered, in a

350 deg F. oven about 40 minutes or till chicken isno longer pink. Per serving:200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium. ','Maria','40735','0','','','yes','yes','yes','yes','0','0','192.168.1.88','[email protected]','40730');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3773','CHICKEN AND VEGETABLE NICOISE','30','1smallZucchini (1/4#), trimmed and cut into 1/2 quot: dice 1/4c.Thinly slivered onion 1smallRipe plum tomato, seeded and cut into 1/4 quot: dice 2oz.Tender green beans, cut into 1/4 quot: pieces 1/4tsp.Finely minced garlic 3tsp.Chopped flat-leaf parsley 1 1/2tsp.Olive oil Salt to taste Freshly ground blackpepper to taste 1/2Chicken breast, boned and skinned (about 1/4 pound) 1/2

tsp.Fresh lemon juice 2oz.Cooked angel-hair pasta 1Lemon wedge, for garnish ','For this dish, all the vegetables can be cut up the night before and left well-wrapped in the crisper drawer of the refrigerator. Thirty minutes beforedinner, assemble your packets while the oven preheats, then you`re set to go.1.Preheat oven to 350`F.2. Combine vegetables, garlic and 2 teaspoons parsley in abowl. Toss with 1 teaspoon olive oil, salt and pepper.3. Take a large, heavy piece of aluminum foil, about 18 quot: long, and fold in half crosswise. Place thechicken breast half in center of one side of the foil. Brush with remaining 1/2teaspoon olive oil and sprinkle with lemon juice, salt and pepper. Surround with the seasoned vegetables.4. Fold remaining half of foil over chicken and vegetables. Crimp edges together to make a tightly sealed packet. Place on a baking sheet and bake in center of the preheated oven for 20 minutes.5. Place cooked pasta on a dinner plate or in a shallow bowl. Serve chicken and vegetables atop pasta. Sprinkle with remaining teaspoon of parsley. Serve with a lemon wedge alongside.Serves one: 446 calories, 11 grams fat, 70 milligrams cholesterol. ','Maria','40736','0','','','yes','yes','yes','yes','0','0','192.168.1.89','[email protected]','40731');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3774','CHICKENAND VEGETABLE STIR FRY','30','3tbs.Oil 1lbBonless Chicken Breasts * 1/2c.Broccoli Forets 2oz.Snow Peas (About 1/2 C) 1Med Carrot Thinly Sliced 1/2Med Red or Green Pepper ** 1Env Golden Onion Soup Mix 1tsp.Cornstarch 1/2tsp.Ground Ginger 1 1/2c.Water 2tsp.Imported Soy Sauce 1tsp.White or Rice Vinegar Hot Cooked Rice ','* Chicken breasts should be cut into

thin strips. ** Sweet pepper should be cut into thin strips.In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Th

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oroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar: stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauceis thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVEDIRECTIONS: Omitoil and degrease ginger to1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done: remove chicken and drain.Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power).

Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce andvinegar: stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) oruntil sauce is thickened, stirring once. Return chicken to casserole and heat 1minute or until heated through.Let stand covered 5 minutes. Serve and garnishas above. ','Maria','40737','0','','','yes','yes','yes','yes','0','0','192.168.1.90','[email protected]','40732');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3775','CHICKEN ARTICHOKE MOSTACCIOLI IN BECHAMEL SAUCE','30','Main Ingredients1Entire unsplit chicken Breast (2 chicken breast Pieces), deboned 1cn (8-1/2 oz.) artichoke Hearts - NOT marinated 6To 8 medium-siz

ed fresh Mushrooms, sliced 1/2cn Black olives, slivered Dash paprika Olive Oil 10oz Cooked mostaccioli 2c (about) of Bechamel sauce Bechamel Sauce4tb Butter or margarine 2tb Grated onion 2tb All-purpose flour 1c Chicken broth 1c Half-and-half 1/2ts Salt 1/4ts White pepper Dash ground thyme Dash cayenne pepper microwave oven, melt butterin a 1-quart glass measuring pitcher for ','1. Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces. 2. Over medium heat, saute strips of chicken in virgin olive oil until chicken is light to goldenbrown in color. 3. Add artichoke hearts to pan and heat for about 90 seconds. 4.Turn heat to low, add cooked noodles to pan, and heat until warm. 5. Add warm Bechamel sauce to pan and toss ingredients 3-4 times. 6. Serve. 7. Add freshly grated black pepper and fresh parmesan cheese to taste. 8. Sprinkle dash of paprika over food for color.BECHAMEL SAUCE (Microwave instructions):about 1 minute at

HIGH). Add grated onion and flour, then mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly. Cook uncovered for 5-6 minutes at HIGH, or until sauce is thickened. DoNOT boil. After 2 minutes, stir mixture, then stir again every 30 seconds to one minute.2. Remove from oven: add seasonings: stir. ','Maria','40738','0','','','yes','yes','yes','yes','0','0','192.168.1.91','[email protected]','40733');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3776','CHICKEN AVOCADO MELT','30','2Chicken breast halves 1tbs.Cornstarch 1/2tsp.Cumin, ground 1/2tsp.Garlic salt 1/2Egg: lightly beaten 1/2tbs.Water 3tbs.Cornmeal 1 1/2tbs.Oil 1/2Avocado: peeled, sliced 3/4c.Cheese, monterey jack: shredded 1/4c.Sour cream: divided 1/8c.Onion, green, tops only 1/8Pepper, red bell:chopped Tomatoes, cherry Parsley sprigs ','Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mixegg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to mediumtemp.: add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan: place avocado slices over chicken and sprinkle with cheese. Bake in 350°F oven about 15 minutes or until fork can be inserted in chicken with ease andcheese melts. Top chicken with sour cream, dividing equally: sprinkle with chopped green onion and red pepper. ','Maria','40739','0','','','yes','yes'

,'yes','yes','0','0','192.168.1.92','[email protected]','40734');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,èn

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Rating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3777','CHICKEN BREAST LUAU','30','Luau Chicken210oz. Chicken breasts,boned and skinned 2tbs.Safflower oil 1 1/2c.Taroor spinach leaves 1/2c.Butternut squash: julienned 1/2Medium onion: sliced Poha Pickle Garnish1c.Cider vinegar 2c.Water 1/4c.Brownsugar 1tsp.Juniper berries 2tbs.Pickling spice 1 1/2c.Poha or goose berries or currants 1/2Medium onion sliced 1Carrot: julienned ','Prep

are Poha Pickle Garnish night before: Place vinegar, water, sugar, juniper berries and pickling spices in a saucepan and bring to a boil. Add berries, onion, and carrots. Remove from heat and cool. Chill pickle overnight. To serve, remove pickle with a slotted spoon and sprinkle over the chicken.Split chicken breast, and trim off all fat and the last wing bone. Place between two pieces of plasticwrap and pound thin. Do not break through the meat. Place taro in a steamer and cook for 4 minutes (if spinach is used, do not steam). Drain. In a skillet,heat safflower oil and saute taro or spinach, onion, and squash, cooking until onions are translucent. Cool mixture. Divide into four parts and place some of each on 1/2 chicken breast, roll and fastenon the bottom with toothpick. Season chicken with salt and pepper as desired and steam for 5 minutes. Per serving:400 calories, 14 grams fat, 119 mg cholesterol, 214 mg sodiumFrom: quot:Hawaii Magaz

ine quot: April 1992 Formatted by: Dorie Villarreal ','Maria','40740','0','','','yes','yes','yes','yes','0','0','192.168.1.93','[email protected]','40735');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3778','CHICKEN BREAST WITH SAGEamp: NUTMEG','30','4(4 Oz.) Boneless Skinned Chicken Breasts 2tbs.Flour 2tbs.Finely Chopped Fresh Sage 1/4tsp.Grated Nutmeg 1/8tsp.Salt, 1/8 t.Pepper 1tbs.Olive Oil 1/4c.Dry Vermouth 1mediumSize Red Bell Pepper Cut Into Julienne Strips Fresh Sage Sprigs ( Fat 6.7. Chol. 72.) ','Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt amp:amp: Pepper. DredgeChicken in This Mixture amp:amp: Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Until Hot. Add Chicken: Cook 6 To 7 Min. On Each Side OR Until Bro

wned. Add Vermouth amp:amp: Bell Pepper. Reduce Heat amp:amp: Simmer 5 Min. OR Until Chicken Is Tender. Transfer Chicken To Platter: Spoon Sauce Over Chickenamp:amp: Garnish With Sage Sprigs. ','Maria','40741','0','','','yes'

,'yes','yes','yes','0','0','192.168.1.94','[email protected]','40736');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3779','CHICKEN BREAST WITH WINE VINEGAR SAUCE','30','4Boneless, chicken breast halves Salt Pepper 2tbs.Olive oil 1tsp.Minced garlic 1tsp.Dried thyme 2tbs.White wine vinegar 1c.Chicken broth ','Generously season chicken breasts with salt and pepper. Coat with flour and shake off excess. Heat oil in a wide skillet (at least 10-inch diameter) over moderately high heat for about 1 minute. Add chicken and brown well on one side, get it pretty dark. Flip the chicken over and brown the other side. (Extradark chicken makes a more delicious sauce.) Each side should take about 4 minutes. While the chicken cooks, prepare garlic. Remove chicken from skillet and setaside. Add thyme, garlic and white wine vinegar to the skillet. Stir to loosen whatever is stuck to the skillet. Add chicken broth, turn heat to high and boil rapidly until the lquid is reduced to about 1/4 cup. Pour over chicken and serve. ','Maria','40742','0','','','yes','yes','yes','yes','0','0','192.168.1.95','[email protected]','40737');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3780','CHICKEN BREAST,STOVE TOP','30','2Chicken breasts. 2c.Apple juice 2Cut

up pears 1packageStove top stuffing mix ','brown chicken breasts in oil, add the apple juice and cut up pears. add the seasoning packet from the stuffingmix. cover and cook 5-10 minutes over medium heat. remove from stove and add the

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pk. stuffing mix and stir.cover and set aside for 5 minutes. ','Maria','40743','0','','','yes','yes','yes','yes','0','0','192.168.1.96','[email protected]','40738');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3781','CHICKEN BREASTSAMARETTO','30','1/4c.Butter or margarine 1/3c.Chopped onions 1/3c.Chopped

celery 4c.Bread crumbs or stuffing 1cnWater chestnuts 2tsp.Poultry seasoning 1tsp.Beau monde seasoning 1c.Chicken broth 1/2c.Amaretto liquor 4Chicken breasts, boneless Glaze: 11/2 c light brown sugar 1/2c.Honey (or butter) 1/2c.Orange juice 1/3c.Amaretto liquor ','Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breastson top of mixture (or place under stuffing mixture if desired more moist). Ifplaced on top, baste from time to time with glaze sauce. Glaze sauce: combineand heat ingredients slowly in small heavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze attable. ','Maria','40744','0','','','yes','yes','yes','yes','0','0','192.168.1.97','[email protected]','40739');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àdd

Date` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3782','CHICKEN BREASTS AMARETTO FROM LOREN MARTIN','30','1/4c.Butter or margarine 1/3c.Chopped onions 1/3c.Chopped celery 4c.Bread crumbs or stuffing 1cnWater chestnuts 2tsp.Poultry seasoning 1tsp.Beau monde seasoning 1c.Chicken broth 1/2c.Amaretto liquor 4Chicken breasts, boneless Glaze: 11/2 c light brown sugar 1/2c.Honey (or butter) 1/2c.Orange juice 1/3c.Amaretto liquor ','Mix all of stuffing ingredients together and pour into greased baking dish. Lay chicken breasts on top of mixture (or place under stuffing mixture if desired more moist). If placed on top, baste from time to time with glaze sauce. Glaze sauce: combine and heat ingredients slowly in smallheavy saucepan until sugar dissolves. Cool, and either baste chicken breasts during cooking, or serve as topping glaze at table. ','Maria','40745','0

','','','yes','yes','yes','yes','0','0','192.168.1.98','[email protected]','40740');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3783','CHICKEN BREASTS FLORENTINE','30','2lbBonless Chicken Breasts 1/2c Unbleached All-Purpose Flour 2LargeEggs, Well Beaten 2/3c Seasoned Dry Bread Crumbs 1/4c Oil 1Med. CloveGarlic Fine Chop 1/2c Dry White Wine 1Env. Golden Onion Soup Mix 11/2 cWater 2tbs.Finely Chopped Parsley 1/8tsp.Pepper 1x Side Dishes Piliaf or White Rice and/or Hot Cooked Spinach. ','* Side dishes to create a bedfor the Chicken include Hot Cooked RiceDip chicken in flour, then eggs, then bread crumbs.In large skillet, heat oil and cook chicken over medium heat until almost done. Remove chicken. Reserve 1 T drippings. Add garlic and wine to reserved drippings, and cook over medium heat 5 minutes. Stir in golden onion recipe soup mix thoroughly blended with water, bring to a boil. Return chicken to skillet and simmer covered 10 minutes or until chicken is done and sauce is slightly thickened. Stir in parsley and pepper. To serve, arrange chicken over hot rice and spinach: garnish as desired. MICROWAVEDIRECTIONS: Omit oil and decrease wine to 1/4 C. Dip chicken in flour, eggs, and bread crumbs as above. In 3-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes, rearranging chicken once. Stir in garlic, then golden onion recipe soup mix, thoroughly blended with water and wine. Heat uncovered on HIGH (Full Power) 5 minutes or until boiling, stirring once. Decrease heat to MEDIUM (50% of Full Power) and heatuncovered, stirring occasionally, 7 minutes or until chicken is done and sauceis slightly thickened. Stir in parsley and pepper. Let stand covered 5 minutes

. Serve as above. ','Maria','40746','0','','','yes','yes','yes','yes','0','0','192.168.1.99','[email protected]','40741');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitte

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d_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3784','CHICKEN BREASTS IN CHIVE CREAM','30','8tbs.Sweet butter 2tbs.Chopped scallions 1/2lbButton mushrooms, whole or quartered large ones wiped, stems removed Salt Freshly ground white pepper 6Prepared chickenbreasts with skin removed, slightly flattened 1/2c.Concentrated chicken stock* 1dashLemon juice 1c.Heavy cream 1Beurre Manie* 2tbs.Finely chopped

chives ','* Beurre Manie is used to thicken sauces. These butter-flour balls can be made ahead in advance and stored in a sealed jar in the refrigerator for 1or 2 weeks. Combine 1 T flour and 1 T sweet butter on a small flat plate andblend the mixture with a fork into a very smooth paste. Roll the paste into a ball. In a small skillet, heat 2 T of butter. Add the scallions and cook for 2 or3 minutes without browning. Add the mushrooms. Season with salt and pepper andcook the mixture over high heat for 2 or 3 more minutesto brown the mushrooms lightly. Reserve. Season the chicken breasts with salt and pepper and sprinkle them with lemon juice. In a large chicken fryer, melt the remaining butter. When it is quite hot, add the chicken breasts and cook them for 1 minute on each side.Cover the pan with buttered wax paper and then the pan lid. Lower the heat an

d simmer the chicken breasts for another 8 to 10 minutes or until the juices run

out pale yellow when pierced with a fork. Do not overcook or pierce every piece. Immediately remove the chicken breasts to a serving platter. Pour the chickenstock into the fryer, raise the heat and reduce the stock untilit is almost a glaze. Add the heavy cream and continue cooking over high heat. Add the Beurre Manie and cook until the sauce heavily coats a spoon. Add the chives and correctthe seasoning. Add the mushroom amp:amp: scallion mixture. Add the chives andcorrect the seasoning. Pour the sauce over the chicken breasts and serve at once. From quot:Season Kitchen quot: by Perla Meyers.___--* DeLuxe2 1.25 #12403 * Apenny for your thoughts: $20 to act it out.~-- Maximus 2.01wb * Origin: SCTC Bulletin Board (1:203/50)BBS: Ned`s Opus Date: 04-15-94 (20:09) Number: 208 From:TERRI WOLTMON Refer#: NONE To: ALL Recvd: NO Subj: Spring Recipes - 3 Conf: (4)Cooking ','Maria','40747','0','','','yes','yes','yes','yes','0','0','192.168.1.100','[email protected]','40742');INSERT INTO `rimjimar_addspices`.`mr_

recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3785','CHICKEN BREASTS IN HERB AND YOGURT SAUCE','30','What`S Cooking4Chicken breasts, boneless 1c.Yogurt 1/4c.Sour cream 1/2tsp.Lime peel, grated 1/2tsp.Oregano leaves 1/4tsp.Celery salt 1/4tsp.Garlic powder 1/4tsp.Coriander, ground 1/4tsp.Parsley, chopped 1/4tsp.Thyme leaves 3tbs.Lime juice ','Preheat oven to 375. Remove skin from chicken breasts. Grease roasting pan, place chicken breasts in it and set aside. Combine all other ingredients. Baste chicken breasts with mixture and bake for 20 minutes. Remove from oven. Turn chicken breasts, baste with sauce and bake 15 minuteslonger, until meat is tender. Turn off oven. Cover chicken with foil and let stand in oven 10 minutes. Remove aluminum foil, arrange chicken breasts on servingdish and serve hot.Posted on GEnie by J.APPLEBURY [Jim amp:amp: Deb]MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook echo ','Maria','40748','0','','','yes','yes','yes','yes','0','0','192.168.1.101','[email protected]','40743');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3786','CHICKEN BREASTS MILANO','30','8Whole chicken breasts, split 1/2c.Olive or vegetable oil 1/2c.Dry white wine 2Cloves garlic, crushed 1tsp.Fresh Italian parsley, chopped 1tsp.Dried leaf oregano, crumbled Salt Pepper 1/8tsp.Crushed red-pepper flakes (or more) 1/3c.Parmesan cheese, grated Fresh spinach leaves, steamed Hot cooked ri

ce Red bell pepper strips ','Mix oil, wine, garlic, parsley, oregano, saltand pepper (to taste). Marinate chicken in a shallow pan, covered, for severalhours or overnight. Remove chicken and reserve marinade. Place breasts, skin- s

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ide up in 1 or 2 roasting pans: do not crowd. Brush with part of reserved marinade. Bakein 375 F oven, basting occasionally with marinade, for 40 minutes untilskin is crisp. Sprinkle part of Parmesan over the chicken and return to oven just until Parmesan begins to turn golden. Line a warm platter with steamed spinach leaves, then with rice. Arrange chicken breasts on top and sprinkle with remaining Parmesan cheese. Garnish with red pepper strips. (NOTE: Chicken breasts can be grilled about 4 inches from coals for 20 minutes, turning and basting with

marinade until chicken is golden.)Makes 8 servings.[Family Circle GREAT IDEASVol 12 No 4]Posted by Fred Peters. ','Maria','40749','0','','','yes','yes','yes','yes','0','0','192.168.1.102','[email protected]','40744');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3787','CHICKEN BREASTS NEPTUNE *','30','Patti 4largeChicken breast halves: boneless, skinless 1/2tsp.Salt 1/4tsp.Pepper 6oz.King Crab -OR- snow crab: frozen, thawed 1tbs.Lemon juice 1/4c.Cornstarch 3tbs.Butter or margarine 2Green onions: minced 1/2c.Green pepper: chopped 1tbs.Flour 1/2c.Dry white wine -OR- chicken broth 1/2c.Whipping cream Parsley: chopped ','Place chicken between sheets of

plastic wrap. Poundwith flat side of mallet until they are 1/4 quot: thick and6-8 quot: across. Sprinkle with salt and pepper. Place some crabmeat on one end ofeach breast. Sprinkle withlemon juice. Roll up to encase filling. Fold edgesover, if desired. Roll in cornstarch, coating heavily.Heat butter in saucepan. Overmedium heat, sautechicken for 15 minutes or until cooked through,turning to brown evenly. Remove from pan and keepwarm. Add green onions and green peppers to pan. Saute1 minutes, stirring constantly. Stir in flour. Addwine. Heat to boiling, stirring up brownings. Addcream. Boil, stirring, until sauce is thickened andsmooth. Add chicken. Simmer 5 minutes longer. Serve,garnished with chopped parsley. ','Maria','40750','0','','','yes','yes','yes','yes','0','0','192.168.1.103','[email protected]','40745');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApp

roved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3788','CHICKEN BREASTS OLE`','30','3Whole chicken breasts, boneless amp: split 4oz.Green chilies, diced (canned) 3/4c.Cheddar cheese, shredded 3/4c.Monterey Jack cheese, shredded 3tbs.Onion, finely chopped 1/3c.Butter, melted 1/4tsp.Chili powder 1/4tsp.Cumin, ground 1c.Tortilla chips, crushed Wooden toothpicks ','Remove skin from chicken. Between sheets of waxed paper, pound each until1/4 quot: thick. Drain chilies and combine with the cheesesand onion. Divide into 6 equal portions. Sprinkle one portion down center of each breast. Roll chicken around filling, folding in ends and securing with woodentoothpicks. Combine the butter, chili powder and cumin. Coat rolls with buttermixture and roll in chips.Arrange chicken, seam side down, in a shallow greasedcasserole. Bake at375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes great with mexican rice.**As I recall, this came from an old Sunset Magazine and it is really good! ','Maria','40751','0','','','yes','yes','yes','yes','0','0','192.168.1.104','[email protected]','40746');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3789','CHICKEN BREASTS OVER RICE','30','4Chicken breasts, halved 3/4c.Converted rice 1cnClear chicken broth, 13 1/2 Oz. 1/2c.Cooking sherry 1cnMushroom soup ','Mix mushroom soup, chicken broth and cooking sherry together. Add rice and pour into well buttered 9 x 13 inch pan. Place chicken breasts in mixture. Sprinkle salt, pepper and paprika on top of chicken breasts. Cover with foil. Bake covered for 1 hour at 350 degrees. Uncover and cook another 30 minutes. Add water if necessary. ','Maria',

'40752','0','','','yes','yes','yes','yes','0','0','192.168.1.105','[email protected]','40747');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`

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,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3790','CHICKEN BREASTSPARMESAN','30','1/2c Seasoned dry bread crumbs, Fine 1/4c Grated parmesancheese 1 1/2lb Boneless chicken breasts 2Eggs, at room temperature 3T Olive oil 1c Shredded mozzarella cheese 8oz Can tomato sauce 1t Dried Italian seasoning 1/4t Garlic salt Grated Parmesan cheese wax paper combine bread crumbs and 1/4 cup grated Parmesan cheese. a small bowl combine toma

to sauce, Italian seasoning and garlic salt. ','Dipchicken breasts first in egg and then in bread crumb mixture until well coated.2. Heat oil in a large, heat-resistant, non-metallic skillet over high heaton top of a conventional surfaceunit. Quickly brown coated chicken pieces onboth sides.Spoon tomato sauce overchicken.4. Sprinkle the shredded mozzarella cheese over the tomato sauce.5. Heat, loosely covered with wax paper, in Microwave Oven 5 to 6 minutes oruntil sauceis bubbly and chicken is tender. Sprinkle with grated Parmesan cheese and heat,uncovered in Microwave Oven an additional 30 seconds or until cheese is melted. ','Maria','40753','0','','','yes','yes','yes','yes','0','0','192.168.1.106','[email protected]','40748');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsAppro

ved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3791','CHICKEN BREASTS SOUTHWESTERN','30','2/3c.Vegetable oil 1/3c.Lime juice 2tbs.Green chilies: chopped 1tsp.Fresh garlic: minced 4Chicken breasts halves: Skinned 8slCheddar cheese Salsa ','In 9 quot: square baking panstir together all marinade ngredients. Add chicken breasts: marinate, turning once, in refrigerator at least 45 minutes. Meanwhile, prepare grill placing coalsto one side: heat until coals are ash white. Make aluminum foil drip pan: placeopposite coals. Remove chicken from marinade: drain. Grill chicken 7 minutes: turn. Continue grilling until fork tender, 6 to 8 minutes. Top each chicken breastwith 2 slices cheese. Continue grilling until cheese begins to melt. Serve withsalsa. ','Maria','40754','0','','','yes','yes','yes','yes','0','0','192.168.1.107','[email protected]','40749');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,à

ddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3792','CHICKEN BREASTS STUFFED W/GARLIC, GINGER, HAM amp: TARRAGON','30','6Boneless chicken breasts Salt amp: fresh ground pepper 3tbs.Lemon juice 1/2lbHam: finely chopped - (about one cup) 2To 3 garlic clove - peeled amp:finely chopped 2tbs.Fresh ginger - peeled amp: finely chopped 4tbs.Freshtarragon: chopped - (or preserved in vinegar) 1largeLemon: chopped zest of Lemon juice or white wine Butter Vegetable mirepoix 1c.Chicken stock 1c.Whipping cream Salt and pepper: to taste ','To prepare chicken breasts, place between sheets of waxed paper. Gently pound with a mallet until flat and tender. Sprinkle each with salt, pepper and lemon juice. Keep covered in refrigerator.To make stuffing, combine ham, garlic, ginger, half the tarragon and about 2/3 of the lemon zest in a bowl, blending well. Add a dash of lemon juiceor wine to moisten.To stuff breasts, place equal amounts of filling on center ofeach. Bring sides up to encase filling, shaping with your hands into a round package and tucking in ends to seal. Greasy the shiny side of six, foot-long strips of foil, about 2 inches wide. Encircle each breast with foil, greased side in, pulling tightly so that foil wraps around breast. (This retains shape duringbaking.) Fold over edge on top to secure foil. Brush tops of chicken with butter. Sprinkle with salt, pepper and a little tarragon. Can be refrigerated, covered at this point, if baking is to be done several hours later.Preheat oven to 400 F. Place the vegetable mirepoix in bottom of a large baking dish. Place chicken breasts on top of vegetables. Pour enough wine around bottom of pan just tocover mirepoix. Bake 10 to12 minutes, then turn heat down to 350 degrees. Bastechicken. Cover pan loosely with foil and bake another 15 minutes or until chick

en breasts are done but still moist inside. Remove foil covering from pan: turnbroiler on to brown chicken tops, about 2 minutes.Remove pan from oven. Place chicken on heated platter and keep warm: carefully remove foil strips. Meanwhile

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, remove and discard mirepoix vegetables from roasting pan. Place pan on top ofstove. Remove any surface fat and bring to a boil. Add chicken stock and cream and reduce over high heat, stirring until of desired consistency. Taste and adjust seasonings.To serve, garnish chicken breasts with remaining lemon zest andtarragon. Place a little sauce on a heated plate, then place chicken breast ontop.Good served with rice-stuffed tomatoes.Serves 4 to 6, depending upon size ofchicken breasts. Note: Mirepoix means aromatic vegetables (carrot, celer

y and onion) chopped and placed in the bottom of a roasting pan).Most of this dish can be prepared in advance.From Nancy Enright`s Canadian Herb Cookbook. By Nancy Enright. Toronto: James Lorimer amp:amp: Company Publishers, 1985. Pp. 56-57. ISBN0-88862-788-2. Posted by Cathy Harned.','Maria','40755','0','','','yes','yes','yes','yes','0','0','192.168.1.108','[email protected]','40750');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3793','CHICKEN BREASTS STUFFED WITH ORZO','30','1/2c.Uncooked orzo or riso pasta 3/4c.Low-sodium chicken broth (or water) Salt: as desired 1tsp.Freshly ground black pepper 1tbs.Olive oil 1smallOnion peeled amp: coarsely diced 2tbs.Minced garlic 2Anchovy fillet

s: chopped 1/4c.Tightly packed, fresh basil 1Egg white 1tbs.Dry bread crumbs 4largeChicken breast halves boned 1/3c.Marsala 1/4c.Balsamic or red wine vinegar 3tbs.Olive oil ','COMBINE PASTA AND BROTH in a small pot,cover, place over medium-high heat, bring to a boil and cook 5 minutes, or untilbarely soft. Remove from heat and transfer contents of the pot to a work bowl.Add salt and pepper. Meanwhile, heat the olive oil over medium heat in a mediumskillet on the stove, add the onions, garlic and anchovies and cook, stirring occasionally, until onions are softened, about 8 to 10 minutes. Scrape the mixtureinto a food processor, add basil and puree until coarsely ground. Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs. Mix well. Chill in the refrigerator. Pull the tenderloins off the meat side of each breast and set aside. Remove the skin in 1 piece and set aside. Place breasts between layers of plastic wrap or wax paper and flatten to a 3/8-inch thickness. Gent

ly flatten the tenderloins. Lay the breasts down on what was their skin side andplace about 1/3 cup stuffingon each breast, leaving a 1-inch border. Gather upthe edges around the stuffing as best you can. Lay a tenderloin on the opening and wrap each bundle with the skin. Preheat oven to 350F. Place the bundles in abaking dish just large enough to hold them comfortably. Pour in Marsala and vinegar, cover and place in oven for 20 minutes. Arrange the chicken on a platter and pour the cooking juices into a saucepan. Place saucepan over high heat and boil until reduced by half. Remove from the heat, pour the sauce into a mixing bowland vigorously whisk in 3 tablespoons olive oil. Pour the sauce over the chicken and serve immediately. ','Maria','40756','0','','','yes','yes','yes','yes','0','0','192.168.1.109','[email protected]','40751');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3794','CHICKEN BREASTS STUFFED WITH SWEET PEPPER AND THYME','30','1Sweet green red pepper 1Sweet yellow pepper 1Sweet red pepper 1tbs.Butter 3/4tsp.Salt 3 3/8tsp.Pepper 1/2tsp.Dried thyme 4Bonelesschicken breasts 1/3c.Chicken stock or white wine 1tsp.Dijon mustard ','Beautiful enough for special spring dinners, yet easy enough for weekday suppers, these chicken breasts are bursting with the fresh flavors of simple ingredients. This recipe can also be doubled if you have extra guests.Remove one-quarterof each sweet pepper: cut out a few decorative shapes and set aside for garnishing. Cut remaining sweet peppers into thin strips.In nonstick sksillet, melt butter over medium heat: cook sweet pepper strips and 1/4 tsp each of the salt, pepper and thyme, stirring, for 3 minutes. Set aside.Pat chicken breasts dry. Place,

skin side up, between 2 sheets of waxed paper: pound lightlyu to 1/4-inch thickness. Turn chicken over: sprinkle skinless sides with 1/4 tsp each of the salt and pepper.Place sweet pepper strips crosswise on short end of each chicken breas

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t: roll up and secure with toothpicks. Sprinkle with remaining salt, pepper andthyme. In same skillet, brown chicken lightly on all sodes. Transferto baking sheet: bake in 375F 190C oven :for 10-15 :minutes or until chicken is no longer pink inside.Meanwhile, in skillet, bring chicken stock to boil, stirring to scrapeup any :brown bits. Stir in Dijon mustard: cook, stirring, over medium heat forabout 2 minutes or until slightly reduced. Spoon over chicken. Garnish with sweet pepper cutouts. ','Maria','40757','0','','','yes','yes','yes','yes'

,'0','0','192.168.1.110','[email protected]','40752');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('3795','CHICKEN BREASTS SUPREME','30','3lb Chicken breasts 1/2c Finely chopped onion 2T Butter 10 1/2oz Cream of mushroom soup, Canned, condensed 1c Milk 1t Salt 1/8t Pepper a deep, heat-resistant, non-metallic casserole, melt 2 table-spoons ','1. Place chicken breasts, skin-side-down in a shallow, heat- resistant, non-metallic, 10-inch baking dish.2. Heat, uncovered, in Microwave Oven 10 minutes. Set chicken aside. butter in Microwave Oven 15 seconds.4. Add onion to melted butter and heat, uncovered, in Microwave Oven 2 1/2 minutes or until onion is tender.5. Add soup, milk and seasonings t

o onions. Stir well to combine all ingredients.6. Heat, uncovered, in MicrowaveOven 3 minutes.7. Pour sauce over chicken and heat, covered, 6 minutes in Microwave Oven oruntil chicken is tender. ','Maria','40758','0','','','yes','yes','yes','yes','0','0','192.168.1.111','[email protected]','40753');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3796','CHICKEN BREASTS W/ SOUR CREAM','30','8Bnls,sknls, chicken breast 16slBacon 3package3 oz., smoked sliced beef 1cnCream of mushroom soup 2c.Sour cream ','1. Roll each breast in 1 slice bacon. ( More may be necessary if breasts are unusually large. The breast must betotally surrounded with bacon.) 2. Shred beef and place in a 13 x 9-inch bakingdish. Top with the chicken breasts. 3. Combine soup and sour cream. Spoon over

chicken breasts. 4. Bake, uncovered, 275 degrees, 3 hours, or until chicken istender. Cover tightly with foil if it begins to get too brown. ','Maria','40759','0','','','yes','yes','yes','yes','0','0','192.168.1.112','[email protected]','40754');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3797','CHICKEN BREASTS WITH APPLES AND CIDER CREAM','30','Sauce2c.Cider 1tbs.Mustard, Dijon 2c.Cream, heavy 1/2c.Milk, canned 1/8tsp.Pepper, cayenne 1/4tsp.Salt 1/4tsp.Pepper, white Chicken6Chicken breasts, boneless 3/4c.Flour 1 1/2tsp.Salt 1 1/2tsp.Pepper, black 1/2c.Oil, olive 2Apples ','In a 2 quart saucepan, reduce the cider to 1/2 cup. Whisk inmustard, cream, and canned milk and reduce to about 2 cups over medium-high heator until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.Dredge chicken in combined flour/salt/pepper. Heat 3 T oil in a large skillet. Add chicken and saute on one side for about 5 minutes. Turnand saute for 3-5 minutes more or until just slightly undone. Meanwhile, core and slice apples into 1/4 quot: slices. Remove chicken: keep warm. Add remaining1 T oil to pan. Add apple slices and saute for 3-5 minutes or until just tender. Remove apples. Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings and sauce. Heat for one minute and serve. Can beheld in slack oven or very low heat for about 10-15 minutes. ','Maria','40760','0','','','yes','yes','yes','yes','0','0','192.168.1.113','[email protected]','40755');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`c

at` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3798','CHICKEN BREAST

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S WITH BACON','30','6Whole chicken breasts (skin Boned, salt lightly) 2Bunches of green onions (chopped include some green 8oz.cream cheese 1lbBacon (more or less) ','Cream together cheese and chopped onions: form into 12walnut sized balls. Wrap half a chicken breast around each one, and one or two slices of bacon around that in such a way as to cover as much of the chicken as possible. Secure each little bundle with a toothpick or two. Then broil them ona rack, with a drip pan underneath 6 to 8 inches from the broiler unit. Turn occ

asionally, as they brown, and broil about 30 minutes, or until the baconis done. ','Maria','40761','0','','','yes','yes','yes','yes','0','0','192.168.1.114','[email protected]','40756');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3799','CHICKEN BREASTS WITH BALSAMIC VINEGAR SAUCE','30','2Whole chicken breasts,boned And halved Salt and freshly ground Pepper 2tbs.Butter: divided 1tbs.Vegetable oil 1tbs.Finely chopped shallots 3tbs.Balsamic vinegar 1 1/2c.Chicken broth 2tsp.Finely chopped fresh Marjoram ','Sprinklechicken with salt and pepper. Heat 1 tbbutter and the oil in large heavy frypanover highheat. Add chicken, skin-side down, and cook until skinis crisp. Reduce

heat to medium-low: turn chicken breasts over and cook until chicken is no longer pinkinside, about 12 minutes. Transfer chicken to heatedplatter and keep warmin oven.Pour off all but 1 tb fat from frypan. Add shallotsand cook over medium-low heat for 3 minutes or untiltranslucent, scraping up any browned bits. Add vinegarand bring to a boil. Boil for 3 minutes or untilreduced to a glaze, stirring constantly. Add broth andboil until reduced to 1/2 cup, stirring occasionally.Season to taste with salt and pepper.Remove sauce from heat and whisk in remaining 1 tbbutter and marjoram. Whisk in any juices from chicken.Spoon sauce over chicken and serve immediately.Makes 4 servings. ','Maria','40762','0','','','yes','yes','yes','yes','0','0','192.168.1.115','[email protected]','40757');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ì

pAddresses` ,èmail` ,`rss_date` )VALUES ('3800','CHICKEN BREASTS WITH CHILIES AND ARROZ BLANCO','30','8Chicken breast halves, skinned and boned Salt and freshly ground black pepper 4tbs.Butter or margarine, divided 2tbs.Vegetableoil 1largeOnion, thinly sliced and separated into rings 2lbAnaheim chilies, peeled and seeded, divided or 4 Cans (4 oz each) green chilies, drained 1c.Milk, divided 2tbs.Flour 2c.Sour cream 14 oz cup grated Cheddar cheese ','Arroz Blanco (recipe follows)Season chicken with salt and pepper. In large skillet, heat 2 Tbsp butter and oil. Add chicken and cook over medium high heat until light brown on both sides. Remove from pan and set aside. Cook onioninskillet until soft, but not brown. Cut all but 3 chilies into strips. Add strips to onion and cook over medium heat 5 minutes. Remove from heat and set aside.Place 3 whole chilies, 1/4 cup milk and 1/2 tsp salt in blender or food processor. Process until smooth. Add sour cream and blend a few seconds more. Set aside.Melt remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4 cup milk and cook, stirring until smooth and thickened. Remove from heat. Stir in sourcream mixture. Arrange half the chicken breasts in a casserole. Top with half the onion chilies mixture. Spread with half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25 minutes. Remove from oven. Sprinkle with cheese. Bake 3to 4 minutes. Serve over beds of fluffy Arroz Blanco. Makes 6 servings.ARROZBLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quartsaucepan. Add 1 cup uncookedrice and cook over moderate heat until golden, stirring often. Add 1/2 cup chopped onions and 2 cloves minced garlic: cook until onions are soft but not brown.Add 2 cups chicken broth and 1 tsp cumin seed. Bring to a boil: stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquidis adsorbed. Salt to taste. ','Maria','40763','0','','','yes','yes','

yes','yes','0','0','192.168.1.116','[email protected]','40758');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènR

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ating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3801','CHICKEN BREASTS WITH CURRIED STUFFING','30','1/2c.Shredded Carrot 1/4c.Sliced Green Onion 1tsp.Curry powder (or less) 1tbs.Margarine 1/2c.Soft Bread Crumbs 2tbs.Raisins 1tbs.Water 4Med Chicken Breast Halves * 1/8tsp.Salt 1/4tsp.Paprika 1/4c.Low-fat Plain Yogurt 2tsp.Orange marmalade ','* 4 med (12 oz total) boned skinless chickenbreast halvesIn a small saucepan cook carrot, green onion, and curry powder in

margarine till vegetables are tender. Remove from heat and stir in bread crumbs,raisins, and water.Place 1 chicken breast half, boned side up, between 2 piecesof clear plastic wrap. Working from the center to the edges, pound lightly witha meat mallet to 1/4 quot: thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt.Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other half of the chicken breastover the filling. Secure with a toothpick. Place chicken in an 8x8x2 quot: baking dish. Sprinkle with paprika. Bake, covered, 350 deg F, for about 25 minutes ortill chicken is tender and no longer pink.Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn yogurt mixture atop each piece of chicken.Perserving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73mg cholesterol, 209 mg sodium, 363 mg potassium. ','Maria','40764','0','','','yes

','yes','yes','yes','0','0','192.168.1.117','[email protected]','40759');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3802','CHICKEN BREASTS WITH GREEN CORIANDER (CILANTRO)','30','2Boneless chicken breasts 1bnBaby carrots 1bnCoriander (cilantro) 2tbs.Best quality olive oil 1tsp.Lemon juice About 20 minutesbefore you plan to serve the dish, start cooking. Blot the carrots dry and arrange them on a warmed serving dish. Warm ','Skin the chicken breasts and dust them with a little salt and pepper. Lay each one on a square of baking parchment, flatten it lightly with the palmof your hand and lay a sprig of coriander on top. Fold the sides of the paper over the meat, excluding as much air as possible, and roll up to make a neat flat parcel. Then overwrap carefully with foil

to make a waterproof package. Trim and scrub the carrots. Measure the olive oil into a small saucepan and add a seasoning of salt and pepper. Coarsely chopa tablespoon or two of coriander leaves (a little less for beginners, a little more for addicts) and reserve separately. All these preparations can be done well ahead.Steam the baby carrots. Drop the chicken parcels, seam side up, into alarge pan of boiling water and cook for 13 to 18 minutes depending on the size of the breasts. Barely a bubble should disturb the surface of the liquid while the chicken cooks. Transfer the parcels, still wrapped up,to a low oven for 5 minutes to let the meat set. the olive oil. Unwrap the chicken and add just 1 to2 tablespoons of the juices to the pan of warming olive oil. Quickly carve thebreasts into thin slices and arrange the meat beside the carrots. Add the lemonjuiceto the hot olive oil and immediately pour the sizzling mixture over the chicken and carrots. Scatter with chopped coriander and serve straightway with hot crusty bread to mop up the juices. ','Maria','40765','0','','','yes','yes','yes','yes','0','0','192.168.1.118','[email protected]','40760');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3803','CHICKEN BREASTS WITH RICE','30','1Jar (2 1/2 oz) Dried Beef 2Med. Stalks Celery, Chopped 1Small Onion, chopped 1tbs.Butter or Margarine 2c.Cooked Rice 2tbs.Chopped Parsley 1Jar (1 oz) Pine Nuts (opt.) 1 1/2lb(2 Med.) Chicken Breasts * 1/2tsp.Seasoned Salt 1Paprika ','* Have the butcher bone and cut each breast in to halves.Snip beef into small pieces. Cover and microwave beef, celery, onion and margarine in 2-Qt casserole on high (100%) until onion is crisp tender, 3to 4 minutes.

Stir in rice, parsley, and pine nuts. Arrange chicken breasts skin sides up andthickest parts ot outside on rice mixture. Sprinkle with seasoned salt and paprika. Cover and microwave 5 minutes: turn casserole one half turn. Microwave u

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ntil chicken is done, 8to 11 minutes. ','Maria','40766','0','','','yes','yes','yes','yes','0','0','192.168.1.119','[email protected]','40761');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3804','CHICKEN BREASTS WITH SPICY RUB','30','4Chicken breasts 2tsp.Vegetable oil 1------------rub------------- 2tbs.

Ground cumin 2tbs.Paprika 2tbs.Brown sugar 1tbs.Black pepper 1tsp.Curry powder 1tsp.Cayenne 1tsp.Salt 1/2tsp.Five spice powderr 1tbs.Dijon mustard 1tbs.Red wine vinegar 1tbs.Vegetable 2Cloves garlic, minced ','Pat chicken pieces dry. Combine ingredients for rub. Smear rub over bother sides of chicken: the more you use, the spicer it will be. Heat barbecue. Brush grill with 2 tablespoons oil. Place chicken on grill, skin side down. Cookover medium heat, about 10 to 12 minutes per side, until chicken is justed cooked through. (If heat is too high, coating will burn: if too low, cooking time will be a little longer). ','Maria','40767','0','','','yes','yes','yes','yes','0','0','192.168.1.120','[email protected]','40762');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRatin

g` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3805','CHICKEN BREASTS XERES','30','2largeBoneless chickenbreasts split Salt and pepper: as desired 1/2lbMushrooms 6tbs.Olive oil 2/3c.Sherry vinegar 2tbs.Tomato paste 2tbs.Chopped parsley ','TRIMEXCESS SKIN from the breasts. Sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. Transfer the chicken to a plate and pour off fat. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. Replace chicken in skillet, skin side up. Cover and cook 3 minutes. Uncover: cook until chicken is done,6 minutes. While the chickenis cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes. Arrange chicken and mushrooms onplatter. Whisk in the rest of the olive oil: mix in parsley. Pour juices that h

ave collected on the platter into sauce. Pour sauce over chicken and mushrooms:serve immediately. ','Maria','40768','0','','','yes','yes','yes','yes','0','0','192.168.1.121','[email protected]','40763');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('3806','CHICKEN BROCCOLI ORIENTALE','30','1tbs.Vegetable oil 1lbChicken breasts or thighs skinless, boneless cut into strips 1Small onion:diced 1Green or sweet red pepper medium, cut 1-inch squares 1cnCream of broccoli soup Campbell`s condensed 10-3/4 ounce can 3tbs.Water 1tbs.Soy sauce 2packageChicken ramen noodle soup Campbell`s or Ramen Pride 3 ounce packages ','In 10-inch skillet or wok over medium-high heat, in hot oil, stir-fry half the chicken until browned, stirring occasionally. Remove: set aside. Repeatwith remaining chicken. In same skillet stir-fry onion and green pepper until tender-crisp, stirring occasionally. Reduce heat to low. Stir in reserved chicken, broccoli soup, water and soy. Heat through, stirring occasionally. Meanwhile, cook noodles according to package directions. Add seasoning packets: drain off most of liquid. Spoon chicken mixture over noodles. Serve with additional soy if desired. ','Maria','40769','0','','','yes','yes','yes','yes','0','0','192.168.1.122','[email protected]','40764');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3807','CHICKEN BROCCOLI SALAD','30','1/3c.Uncooked Bulgur (1 C. Cooked Brown Rice May Be Substituted For Bulgur.) 2 2/3c.Boiling Water D

ivided 1tsp.Chicken Bouillon Granules 1clGarlic Crushed 1(10 Oz.) Chicken Breast Skinned 1/2c.Broccoli Flowerets 2tbs.Minced Green Onions 1tsp.Lime Juice 1/4tsp.Pepper 1/4tsp.Crushed Red Pepper Flakes 1tsp.Minc

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ed Gingerroot ','Combine Bulgur amp:amp: 2/3 C. Boiling Water in A Large Bowl: Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside.Combine Bouillon Granules, Garlic, amp:amp: Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat: Add Chicken. Cover, Reduce Heat amp:amp: Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken amp:amp: Let Cool. Discard Broth. Bone Chicken amp:amp: Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender. Add To Chicken Mixture

. Add Green Onions, Lime Juice Pepper, Red Pepperflakes amp:amp: Gingerroot ToChicken Mixture, Tossing Well. Cover amp:amp: Chill 2To 3 Hours. ','Maria','40770','0','','','yes','yes','yes','yes','0','0','192.168.1.123','[email protected]','40765');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3808','CHICKEN BURGERS WITH MUSTARD SAUCE','30','Mustard Sauce3tbs.Dijon mustard 1tbs.Coleman`s mustard 1tbs.Oil 1/2Onion: chopped 1/2Celery stalk: chopped 1/4c.White wine vinegar 2c.Brown stock 1 1/2tsp.Crushed black pepper 1dashSalt 1dashWorcestershire sauce Burgers4Chicken breasthalves (boned and skinned) -=OR=- 1-(2 1/2-lb) chicken, boned and skinned 1lbLean veal 1tbs.Chopped parsley 1 1/2tsp.Salt 1/2tsp.White pepper 1dashWorcestershire sauce 3drHot pepper sauce 2slWhite bread 1/4c.Hotmilk 1Egg 2tbs.Oil 1mediumOnion: sliced 1/4lbMushrooms: sliced 1Bay leaf 1dashFresh thyme 1c.Dried bread crumbs 1/4c.Butter ','Mix mustards. Heat 1 tablespoon oil. Add chopped onion and celery and saute untiltender. Add vinegar and reduce by half. Stir in mustard mixture and brown stock.Cook 30 minutes. Add black pepper, dash salt and Worcestershire sauce. Strain into sauceboat. To make burgers, grind chicken and veal together. Stir in parsley, 1 1/2 teaspoons salt, white pepper, Worcestershire and hot pepper sauce. Soakbread in milk and add to meat mixture along with egg, mixing well. Heat 2 tablespoons oil, add sliced onion and cook until barely tender. Add mushrooms, bay leaf and thyme. Saute until liquid has evaporated. Remove bay leaf. Add mushroom mixture to meat mixture. Combine, stirring 2 to 4 minutes or combine in food proce

ssor until almost smooth. Form into patties and coat with bread crumbs. Melt butter in large skillet and add patties. Cook until browned on both sides, then remove from skillet. When ready to serve, place browned patties in baking pan and bake at 375F 10 minutes to crisp. Serve with mustard sauce. ','Maria','40771','0','','','yes','yes','yes','yes','0','0','192.168.1.124','[email protected]','40766');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3809','CHICKEN CAESAR SALAD','30','41 oz. slices French bread Vegetable cooking spray 1/2Garlic powder Boneless chicken breasts 1/3Fresh lemon juice 1/4Red wine vinegar Olive oil Anchovy paste 1/4Fresh ground pepper Garlic Romaine lettuce 1/4Grated parmesan cheese large salad bowl, place the lettuce. Drizzle remaining lemon juice ','1. Trim bread crusts and discard.Cut bread into 1inch cubes. Place cubesin a single layer on a baking sheet. Coat cubes with cooking spray: sprinkle with garlic powder: toss well. Bake at 350F for 15 minutesor until lightly browned and set aside.2. Coat a large nonstick skillet with cooking spray: place over med- high heat until hot. Add chicken halves: saute 6 minutes on each side or until well done. Remove chicken from skillet: let cool. Cut chicken across the grain into thin slices: set aside.3. Combine lemon juice and next 5 ingredients in container of an electric blender. Cover and process until smooth. Add 1/4 cup of the lemon juice mixture to the chicken: toss gently tocoat.mixture over lettuce and toss well. Add the chicken mixture and cheese, and toss gently to coat. Serve with croutons.Calories per 1 1/2 cup serving: 257 ','Maria','40772','0','','','yes','yes','yes','yes','0','0','192.168.1

.125','[email protected]','40767');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApprov

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ed` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3810','CHICKEN CHOP SUEY','30','1lbUncooked chicken breast, Cut in 1 quot: cubes 1tbs.Oil 3Cubes vegetable bouillon 1/2c.Unsweetened pineapple juice 2tbs.Soy sauce 1/2tsp.Ginger 1/2tsp.Horseradish 1/2c.Sliced celery 1Green pepper, sliced 1/2c.Sliced mushrooms 1Tomato, diced 1/4c.Slicedgreen onions 1 1/2c.Fresh Chinese pea pods 4oz.Water chestnuts (1 can) 3c.Fresh bean sprouts ','Pan fry chicken in oil. Remove from heat and set as

ide. In another pan, crush bouillon cubes and dissolve in pineapple juice. Addsoy sauce, ginger, horseradish, celery and green pepper: heat through. Combinechicken with tomato, green onions, pea pods and water chestnuts: stir-fry about2 minutes. Pour over fresh bean sprouts, top with pineapple sauce: serve immediately. ','Maria','40773','0','','','yes','yes','yes','yes','0','0','192.168.1.126','[email protected]','40768');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3811','CHICKEN CHOW MEIN','30','1/2lbDried or fresh egg noodles 1/4lbBoneless chicken breasts, skinned 2tsp.Light soy sauce 2tsp.Rice wine or dry sherry 1tbs.Oil, preferably peanut: plus 1tsp.Oil, preferably peanut 1ts

p.Finely chopped garlic 2oz.Snow peas: trimmed 1oz.Smithfield ham or prosciutto finely shredded 1tsp.Light soy sauce 1/2tsp.Granulated sugar 1tbs.Finely chopped scallions 2tsp.Sesame oil ','IF YOU`RE USING DRIED NOODLES, cook according to package instructions, then cool them in cold water until you`re ready to use them. If you`re using fresh Chinese noodles, boil them for 3-to-5 minutes, then immerse in cold water. Using a cleaver or sharp knife, slice the chicken into shreds 2 inches long. Mix chicken with the 2 teaspoons of light soy sauce and rice wine or sherry in a small bowl. Mix well. Let the chicken marinate at room temperature about 10 minutes. Heat a wok or large skillet. Add the2 teaspoons of oil, then the chicken shreds. Stir-fry about 2 minutes, then transfer to a plate. Clean the wok. Drain the noodles, shaking off as much water aspossible. Reheat the pan, add the 1 tablespoon of oil and garlic. Stir-fry for 10 seconds, then add the snow peas and ham. Stir-fry about 1 minute, then add the

noodles, sugar, 1 teaspoon of soy sauce and scallions. Continue to stir-fry about 2 minutes, then return the chicken to the noodle mixture. Continue to stir-fry about 3 to 4 minutes or until chicken is cooked. Add the sesame oil and give the mixture a few final stirs. Turn onto a warm platter and serve at once. ','Maria','40774','0','','','yes','yes','yes','yes','0','0','192.168.1.127','[email protected]','40769');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3812','CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE','30','1/2c.Peanuts: raw 3c.Peanut oil 2Whole chicken breasts at roo 1Large egg white 1 1/2tbs.Water chestnut flour 1-----------sauce------------ 4Green onions 2Large cloves garlic 1tbs.Minced ginger root 1/2c.Chicken stock 1/2tbs.Sesame oil 1/2tbs.Chinese red vingear 1/2tbs.Dark soy sauce 1 1/2tsp.Chili paste with garlic 1tbs.Dry sherry 1Pinch sugar 1Cornstarch paste ','+++++ Preparation: Trim ends off green onions and cut light green and white part into 1 quot:sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1 quot: strips, then crosswise to make 1 quot: chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick(not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cookingoil in wok or deep-fryer to medium heat (you`ll need more oil for deep-fryer).Fry peanuts until they are a light tan color: if a test peanut browns quickly,

turn down heat. Remove peanuts with strainer or slotted spoon: drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately amp:amp: brown in about 2 minut

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es. Deep-fry coated chicken chunks until golden brown. Deep-fryno more than 8chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce:While deep-frying chicken, heat sauce to simmer. Add green onions amp:amp: peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly amp:amp: serve. ','Maria','40775','0','','','yes','yes','yes','yes','0','0','192.168.1.128','[email protected]','40770');INSERT INT

O `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3813','CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)','30','1/2c.Raw peanuts 3c.Peanut oil 2Whole chicken breastsat room temp. 1largeEgg white 1 1/2tbs.Water chestnut flour SAUCE: 4Green onions 2largeCloves garlic 1tbs.Minced ginger root 1/2c.Chicken stock 1/2tbs.Sesame oil 1/2tbs.Chinese red vingear 1/2tbs.Dark soy sauce 1 1/2tsp.(level) chili paste with garlic 1tbs.Dry sherry 1pinchSugar Cornstarch paste ','Preparation: Trim ends off green onions and cut lightgreen and white part into 1 quot: sections. Mix all other sauce ingredients in2-quart saucepan. Reserve.Pull skin off breasts, then pull chicken meat from bon

es. Slice meat into1 quot: strips, then crosswise to make 1 quot: chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you`ll need more oil for deep-fryer). Fry peanuts until they are a light tan color:if atest peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon: drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately amp:amp: brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatulato keep pieces separate while they are frying. Remove with long chopsticks or

slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions amp:amp: peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly amp:amp: serve. ','Maria','40776','0','','','yes','yes','yes','yes','0','0','192.168.1.129','[email protected]','40771');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3814','CHICKENCORDON BLEU','30','4Boneless Chicken Breasts 4Swiss Cheese slices, thin 1/2tsp.Salt 1/4tsp.Allspice 1/2c.Cracker crumbs, crushed 2tbs.Water 4Ham slices, thin 2tbs.Flour 1/4tsp.Pepper 1Egg, slightly beaten 3tbs.Shortening ','Wash and dry chicken breast, slit one side open to form a pocket for the ham and cheese. Place one slice of ham and one of the cheese into thepocket. Secure with wooden toothpicks.Mix salt, pepper, flour and allspice. Coatchicken with the mixture. Dip breasts into the beaten egg, and then into the cracker crumbs. Melt shortening in a large skillet (cast iron best) and brown thebreasts. Reduce heat and add water, cover and cook until done, about 45 minutes.Remove the cover during the last 2 or 3 minutes to crisp the meat. ','Maria','40777','0','','','yes','yes','yes','yes','0','0','192.168.1.130','[email protected]','40772');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3815','CHICKENCORDON BLEU','30','6Medium whole chicken breasts 1pk 8-oz Swiss cheese slices 1pk 8-oz sliced cooked ham 3tbs.All-purpose flour 1tsp.Paprika 6tbs

.Butter or margarine 1/2c Dry white wine 1Chicken-flavor bouillon cube 1x -- or 1tsp.Chicken-flavor stock base 1tbs.Cornstarch 1c Heavy or whipping cream top: fold breasts over filling and fasten edges with toothpicks.<

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br>2On waxed paper, mix flour and paprika: use mixture to coat chicken pieces. 3In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon ( or stock ). Reduceheat to low: cover and simmer 30 minutes or until fork tender: remove the toothpicks. 4In cup, blend cornstarch and cream until smooth: gradually stir into skillet. Cook, stirring constantly, until thickened: serve over chicken ','1. Spread chicken breasts flat: fold cheese and ham slices to fit on','Maria','40778','0','','','yes','yes','yes','yes','0','0','192.168.1.131','[email protected]','40773');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3816','CHICKEN CORDON BLEU II','30','6Chicken breasts, boned 6Thin slices ham 2cSwiss cheese, grated 1Egg 11/2 t Cooking oil 1tbs.Water 1x Flour 1x Bread crumbs Sauce1cn(medium) crushed pineapple, 1c Brown sugar 1tbs.Lemon juice 1tbs.Cornstarch 1/2c Water 1/4c Sherry 4tbs.Butter tearing), top with 1 slice ham, and 1/3 cup swiss cheese. Roll up carefully, tucking in ends as you roll. in flour, then in egg mixture and thenin bread crumbs. brown sugar and lemon juice. Cook on medium heat until bubbl

y: turn down heat to simmer. ','Preheat oven to 325 F.1. Pound chickenbreasts to approximately 1/4 quot: thickness (without2. Combine egg, cooking oil and water in a small bowl. Roll chicken3. Place in pan and bake 325 F. for 20-25 minutes.4. While chicken is baking, prepare sauce by combining pineapple,5.Add cornstarch with water slowly until slightly thick.6. Add sherry and butter.Serve hot over cooked chicken. ','Maria','40779','0','','','yes','yes','yes','yes','0','0','192.168.1.132','[email protected]','40774');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3817','CHICKEN COUNTRY SOUP','30','1lbChicken breasts, skinned, Boneless cut into chunks 1tbs.Vegetable oil 6c.Water 2tbs.Instant bouillon 2c.Broccoli flowerets 2c.Carrots, pared and sliced 3

/4c.Red bell pepper, chopped 1/4tsp.Pepper Salt to taste ','In a largekettle of Dutch oven, brown chicken in oil. Add remaining ingredients. Bring to a boil: reduce heat. Simmer uncovered for 45 minutes, stirring occasionally.Randy Rigg ','Maria','40780','0','','','yes','yes','yes','yes','0','0','192.168.1.133','[email protected]','40775');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3818','CHICKEN CURRY','30','2tbs.Butter Or Margarine 1lbBonless Chicken Breasts * 1Lge Tomato Coarsely Chopped 1Env. Onion Soup Mix 2tsp.Curry Powder 1c.Water 1/2c.Plain Yougurt 2c.Hot Cooked Rice 2c.Hot Cooke Peas ','* Chicken breasts should be cut into thin strips.In large skillet, melt butter and brown chicken over medium heat. Stir in tomatoe, then onion recipe soup mix and curry blended with water. Simmer covered 15 minutes or untilchicken is done. Stir in yougurt: het through but do not boil. To serve, arrange chicken and sauce over hot rice and peas. Serve, if desired, with flaked coconut, raisins, cashews, or almonds.MICROWAVEDIRECTIONS:In 2-quart casserole, heat butter at HIGH (Full Power) 1 minute. Add chicken and heat at HIGH (Full Power), covered, 5 minutes. Stir in tomato, then onion recipe soup mix and curry blended with water. Stir in yogurt: heat at HIGH (Full Power) 1 minute. Let stand covered 5 minutes. Serveas above. ','Maria','40781','0','','','yes','yes','yes','yes','0','0','192.168.1.134','[email protected]','40776');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddress

es` ,èmail` ,`rss_date` )VALUES ('3819','CHICKEN CURRY #1','30','1lbChicken breast, boneless and skinless 2tbs.Oil 1/2tsp.Cumin 4Cardamom seeds 1Thai chile 2Cloves 2mediumOnion, finely chopped 3Tomato, whole peeled 

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1tsp.Ginger paste 1tsp.Garlic paste 2tsp.Soy sauce 1 1/2tsp.Garam masala 1tsp.Chilli powder 1/4tsp.Pepper 3/4c.Water ','Clean the chicken,making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be carefulof the fumes) and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remainingspices and mix well. Put in the chicken, and stir until coated well with the pas

te.Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice. ','Maria','40782','0','','','yes','yes','yes','yes','0','0','192.168.1.135','[email protected]','40777');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3820','CHICKEN CURRY II','30','1lbChicken breasts,boneless* 2tbs.Oil 1/2tsp.Cumin 4Cardamom seeds 1Thai chile 2Cloves 2Onion, med: finely chopped 3Tomato: whole peeled 1tsp.Ginger paste 1tsp.Garlic paste 2tsp.Soy sauce 1 1/2tsp.Garam masala 1tsp.Chillipowder 1/4tsp.Pepper 3/4c.:Water ','*Note: Chicken breasts should be sk

inless.Clean the chicken, making sure to cut off all fat. Heat the oil, then brown the cumin seeds and cardamom. Add the Thai chile (be careful of the fumes)and cloves. Add the chopped onion, then cook until brown. Then add the tomatoes, ginger paste, garlic paste, and soy sauce. Cook together until all has a pasty texture. Add remaining spices and mix well. Put in the chicken, and stir until coated well with the paste. Cook for five to seven minutes, then add the water. Cover and cook until tender, about 20 minutes. Remove the chile before serving. Garlish with fresh cilantro and serve with cooked rice. ','Maria','40783','0','','','yes','yes','yes','yes','0','0','192.168.1.136','[email protected]','40778');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3821','CHICKEN CURRY

KABOBS ON RICE','30','1/2c.Yogurt, plain 1/4tsp.Curry powder 1/4tsp.Ginger 1 1/2lbChicken breast 3c.Rice, cooked 2Green onions, sliced 1tsp.Garlic, minced 1/4tsp.Chili powder 1/4tsp.Salt 6Skewers 1Tomato, large, chopped Parsley ','Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, turning occasionally. Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss rice with tomato and green onions. Serve skewers over rice. ','Maria','40784','0','','','yes','yes','yes','yes','0','0','192.168.1.137','[email protected]','40779');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3822','CHICKEN CURRY RICE SALAD','30','1/2c.Plain yogurt 3tbs.Curry powder: divided 1Garlic clove: minced 1/2tsp.Salt 1/4tsp.Ground red pepper 4Chicken breasts - (boneless, skinless) 3c.Cooked rice: cooled - (cooked in chicken broth) 1mediumRed pepper: julienned 1/2mediumRed onion: sliced 1c.Snow peas, julienned 2Green onions: sliced 1/3c.Raisins 1/4c.Unsalted peanuts, chopped 1/4c.Light Italian dressing ','Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red pepper in medium bowl: mix well. Place chicken in mixture: stir to coat. Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken and cut into strips: refrigerate. Combine rice,remaining 1 tablespoon curry powder, red pepper, red onion, snow peas, green onions, raisins and peanuts: mix well. Cover and refrigerate one hour. Pour dressing over salad: toss. To serve, place chicken strips over salad.Each serving provides:* 463 calories* 40.2 g. protein* 11.2 g. fat* 50.7 g. carbohydrate* 4.8

g. dietary fiber* 78 mg. cholesterol* 1378 mg. sodiumReprinted with permission from USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','40785','0','','','yes','yes','yes','yes','0','0','192.168.1.138','vasan82@

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gmail.com','40780');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3823','CHICKEN CURRY WITH APPLES','30','1lbChicken breast, boned cut into bite-sized cubes 1Green pepper: seeded cut into bite-sized strips 2Apples: peeled (if you want) and diced (See NOTE) 3Celery stalks: -=OR=- 8oz.-Water chestnuts) 1c.Plai

n yogurt 1tbs.Curry powder (mild) 1/4tbs.Cumin 1tbs.Ground cloves Oil, for stir-frying. ','*NOTE* (sprinkle the apples with a 2 Tbsp of lemon juice...it will keep them from discoloring)Heat the oil in the wok/skillet and addthe chicken. Stir-fry until cooked (about 3-5 minutes, it may be easier if youdo it in halves). Add in green pepper and celery, stir-fry for another few minutes. Add apples and heat until they are warm. Stir in the yogurt and the spices.Heat until everything is hot, serve over rice with more apples, bananas, rasins, peanuts, grapes, chutney, sesame seeds or whatever else strikes your fancy. This is a fairly mild, sweet curry. ','Maria','40786','0','','','yes','yes','yes','yes','0','0','192.168.1.139','[email protected]','40781');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`

,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3824','CHICKEN CURRY WITH BAMBOO SHOOTS','30','4flCoconut cream 2tbs.Vegetable oil 1Garlic clove finely chopped 1tbs.Redcurry paste 2tbs.Fish sauce 1tsp.Sugar 6oz.Boneless chicken breasts 4flChicken stock 2Kaffir lime leaves,roughly chopped 4oz.Bamboo shoots, cut into slivers 20Fresh holy basil leaves ','METHOD: Gently heat the coconut cream in a small pan but do not let it boil. In a wok or frying pan heat theoil and fry the garlic until golden brown. Add the curry paste and stir well. Pour in the warmed coconut cream and stir until it begins to reduce and thicken.Add the fish sauce and sugar and stir. Add the chicken and cook, stirring constantly, until the meat is opaque. Add the stock, stir and cook for one to two minutes or until the chicken is cooked through.Stir in the lime leaves, then add thebamboo shoots and basil leaves. Stir, cook gently for a final minute and turn i

nto a serving dish.(Serves 4 as part of a meal)Hugo Arnold`s Commentary Follows.THAI food seems to have erupted into British life over the past few years, particularly in pubs, where many have ditched sausages and chips for Nam Tok, Tom YamGung or Grat Doo Moo Nueng Dow Jeow - the latter being Thai spare ribs. Alongside this explosion runs the increasing availability of the ingredients necessaryto produce these dishes - lemon grass, kaffir lime, galangal and a few cookery books to explain the process.Vatcharin Bhumichitr wants us not only to cook Thaifood, but to understand it. His latest book, Vatch`s Thai Cookbook (Pavilion 17.99), groups recipes and writings under different ingredient headings. This approach, he hopes, will enable readers to appreciate the subtleties and origins of this intrinsically delicate cuisine. Mr Bhumichitr owns Chiang Mai, a Thai restaurant in Soho that serves up the sort of food I remember eating in Bangkok - light, delicate, spicy and well balanced an aspect frequently misunderstood, but well explained in this title. His book is full of similar recipes. Most are remarkably quick to cook, and ideal for that Thursday evening when you don`t really have time to cook a stew or casserole. Today`s recipe is from the bamboo shoots section of the book. ','Maria','40787','0','','','yes','yes','yes','yes','0','0','192.168.1.140','[email protected]','40782');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3825','CHICKEN CUTLET SUPREME','30','3/4c.Ground oat flour (see note) or all-purpose flour 1tbs.Fresh dill or 1 tsp dried dill weed 1/8tsp.Lemon pepper 1Egg white 1/4c.Water 3Chicken breasts, halved, boned, skinned 2tbs.Margarine or olive oil 1mediumGreen pepper, sliced in rings 2

Carrots, peeled or washed, cut on the diagonal ','Heat oven to 375 degrees. Spray a 9 x 13 quot: baking pan with cooking spray. In a shallow dish, combine oat flour, dill and lemon pepper.In another dish, beat egg white with water. Coat

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chicken with dry ingredients and shake off excess, dip in egg, then dip again indry ingredients. Place in baking pan, surround with vegetables and drizzle withmargarine. Bake 35 minutes, uncovered. Serve with riceor noodles. Serves 6.GROUND OATFLOUR: Combine 1/2 cup oats and 1/2 cup oat bran in a blender or food processor. Blend 1 minute. Store excess inrefrigerator. ','Maria','40788','0','','','yes','yes','yes','yes','0','0','192.168.1.141','[email protected]','40783');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngr

edients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3826','CHICKEN CYNTHIA','30','8tbs.Flour 1/2tsp.Pepper 4Chicken breasts,large,halved 2tbs.Onion,chopped 1 1/2c Chicken stock,hot 4tbs.Sherry 1/4lbGrapes,seedless 2tsp.Salt 1/4tsp.Paprika 10tbs.Butter or margarine,softened 1c White wine,dry 1tbs.Lemon juice 2Oranges,peeled/sectioned 15minuteslonger 10To serve, arrange breasts on heated platter: spoon sauce over ','1. Combine 6 tablespoons flour, salt, pepper and paprika.2. Roll chicken breast halves in seasoned flour.3. Heat 6 tablespoons butter in large ovenproof skillet: brown breasts in butter lightly on both sides.4. Lower heat: cook gently 10 minutes.5. Sprinkle with onion: add white wine and bring to a boil.6. Cover pan tightly: bake in prehe

ated 350`F. oven 20 minutes.7. Work remaining flour and remaining butter together in a bowl with a fork.8. Add hot chicken stock to make a paste: mix well.9. Add flour paste, lemon juice and sherry to chicken: cover and bake chicken.11. Garnish with orange sections and grapes. ','Maria','40789','0','','','yes','yes','yes','yes','0','0','192.168.1.142','[email protected]','40784');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3827','CHICKEN DA VINCI','30','2Boneless Chicken Breasts, Cut into thin strips 1Oil 2Green peppers, sliced 1Onion, sliced thick, or cut Into chunks 1Fresh mushrooms 1lbItalian Sausages. Sliced Into rounds about 1/2 quot: Thick. 2clGarlic Chicken broth White wine ','Contributed to the echo by: Marge Clark Chicken Da Vinci Sau

te Italian Sausage slices until done, remove from pan. In the grease from the sausages, with olive oil added as necessary, saute the garlic and green peppers. When peppers are about 1/2 done, add the onion. Cook until veggies are barely tender, still a trifle crisp, but not browned. Remove from pan and add to sausages.Add more oil, saute mushrooms until browned, remove and add to rest of the stuff. Last step, saute the chicken until done. Add everything else back into the pan, season generously with rosemary and oregano. Throwing a little basil in won`thurt it either. If the dish seems dry, add small amounts of either plain chicken broth or a broth amp:amp: white wine mix. If you`ve added too much liquid, then thicken it with cornstarch. ','Maria','40790','0','','','yes','yes','yes','yes','0','0','192.168.1.143','[email protected]','40785');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3828','CHICKEN DIANE','30','Barb Day6oz.Pasta: uncooked, dry 3/4c.Unsalted butter 1tbs.Cajun Magic Poultry SeasoningPlus 2 teaspoons 3/4lbChicken breasts: boneless, skinless, cut into strips 3c.Mushrooms: fresh, sliced 1/4c.Green onion: tops only, minced 1tsp.Garlic: minced 1c.Chicken stock: or water ','Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process: drain again.To prevent pasta from sticking together, pour a very small amount of oin in thepalm of your hand and rub through the pasta.Mash 4 tablespoons of the butter ina medium bowl and combine with the Poultry Magic and chicken. Heat large skillet over high heat until hot, about 4 minutes. Add chicken pieces and brown, abou

t 2 minutes on first side and about 1 minute on the other. Add mushrooms and cook 2 minutes. Add green onions, parsley, garlic and stock. Cook 2 minutes more oruntil sauce is boiling rapidly. Add remaining butter (cut into pats), stirring

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and shaking pan to incorporate. Cook 3 minutes and add the cooked pasta. Stir and shake the pan to mix well. Serve immediately. ','Maria','40791','0','','','yes','yes','yes','yes','0','0','192.168.1.144','[email protected]','40786');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3829','CHICKEN DIJON','30','6Whol

e chicken breasts, Skinned, boned amp: halved Salt amp: pepper to taste 1/3c.Yogurt 1/4c.Dijon mustard 1/2c.Fine bread crumbs 1tsp.Dried thyme, crumbled 1/2tsp.Salt 1/4tsp.Pepper ','1 amp:gt:. Preheat oven to 350deg.F. Lightly grease 1 or 2 large baking sheets.2 amp:gt:. Sprinkle chicken lightly with salt and pepper. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Placeon baking sheets, coated side down,leaving space between pieces. Spread mixture over top. Combine bread crumbs, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over chicken. 3 amp:gt:. Bake for 30 to 35 minutes until golden-brown and no longer pink in the center. ','Maria','40792','0','','','yes','yes','yes','yes','0','0','192.168.1.145','[email protected]','40787');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`

,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3830','CHICKEN DIJONNAISE','30','2Whole chicken breasts 3tbs.Butter or margarine 1/4c.Chopped onion 1/2c.Dry white wine 2tbs.Dijon-style mustard 11/2c.Whipping cream 1dashDried rosemary: crushed 1dashDried thyme: crushed 1dashDried tarragon: crushed Salt, pepper ','Bone skin and split chicken breasts, then flatten into cutlets. Saute chicken in 2 tablespoons butter until cooked on both sides. Remove from pan and keep warm. Melt remaining butter inskillet. Add onion and cook until tender. Add wine and mustard and simmer untilmixture is reduced by half. Add whipping cream and simmer until sauce is thickenough to coat spoon. Strain, then add rosemary, thyme and tarragon. Season to taste with salt and pepper. Pour over chicken breasts. ','Maria','40793','0','','','yes','yes','yes','yes','0','0','192.168.1.146','[email protected]',

'40788');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3831','CHICKEN DIVAN CASSEROLE','30','11/2 lb Chicken breast halves, Skinned 6c Water 1Bouquet Garni 20oz.Frozen broccoli spears 2tbs.Corn oil margerine 1/4c (+ 1 Tb) Allpurpose flour 1/2c Evaporated skim milk 3tbs.Cooking sherry 1/2tsp.Salt 1/8tsp.White pepper 1/4c Grated parmesan cheese, Divided fresh parsley, 1 bay leaf, 6 whole black peppercorns, 1/2 tsp dried whole thyme, all enclosed in a double layer of cheesecloth and tied securely). Cover and bring to a boil. Reduce heat, and simmer 25 minutes or until chicken is done. Removechicken and Bouquet Garni from broth, reserving 2 cups broth. Discard Bouquet Garni. Chill reserved broth, and skim congealed fat from surface. Bone andslice chicken: set aside. broccoli spears crosswise in a 13x9x2 quot: baking dish. Set aside. Melt margerine in a large skillet over low heat: add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved broth: cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat: stir in milk, sherry, salt, 1d pepper. 2tablespoonscheese to remaining sauce in skillet: stir until well blended, and pour over chicken. Sprinkle with remaining 2 tablespoons cheese, andbake at 350F for 20 minutes or until casserole is thoroughlyheated and top is golden brown. Calories 241, protein 29g, carbo 12g, fat 8g, saturated fat 2g, sodium 362mg, cholesterol 64mg ','1. Place chicken in a Dutch oven: add water and *Bouquet Garni (3 sprigs2. Cook broccoli according the package directions. Drain well. Arrange3. Pour half of sauce over broccoli and top with c

hicken slices. Add Nutritional Analysis: (per serving) ','Maria','40794','0','','','yes','yes','yes','yes','0','0','192.168.1.147','[email protected]','40789');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,

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ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3832','CHICKEN DRIED BEEFCASSEROLE','30','1Jar of dried beef, 2 1/2 oz. 8Chicken breasts, boned 1cnMushroom soup 4slBacon, halved 1pt.Sour cream 1cnCream of chicken soup ','Wrap 1/2 slice of bacon around rolled chicken breast, putting open end down. Place in casserole lined with dried beef. Mix soups and sour cream. Pour ov

er chicken. Bake for 3 hours at 300 degrees and serve with rice ormy favorite,noodles. Randy Rigg ','Maria','40795','0','','','yes','yes','yes','yes','0','0','192.168.1.148','[email protected]','40790');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('3833','CHICKEN ENCHILADAS','30','3Chicken breast halves Cantomatoes,chopped Can cream of chicken soup Can chopped green chilies Chopped onion or onion salt Shredded cheddar cheese Ground cumin 1/2Garlic powder 12Corn tortillas plate,add 2 Tb. of mixture and 1 Tb. of ','Cover chicken with water and simmer for 30 minutes.Cool, bone,and cut into strips,set aside. Mixtomatoes, soup, chilies, cumin, and garlic powder. Diptortillas in

to broth left from boiling chicken, placecheese. Roll up and place seam side down in bakingpan. After all are filled and rolled, Pour remainingsauce evenly overenchiladas and sprinkle withremaining cheese. Bake at 350 until cheese ismelted(about 20 minutes). ','Maria','40796','0','','','yes','yes','yes','yes','0','0','192.168.1.149','[email protected]','40791');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('3834','CHICKEN ENCHILADAS IN GREEN MOLE','30','3c.Cooked rice 2c.Cooked chicken breast - (shredded) 2oz.Cheddar cheese, shredded 2oz.Monterey Jack cheese - shredded 1/2c.Dairy sour cream 1 1/4c.Chicken broth:divided 1/4c.Sliced green onions 1tbs.Paprika 1/2tsp.Salt 4Poblanopeppers: roasted - peeled, seeded amp: deveined 1/3c.Almonds: blanched 1/4

c.Cilantro leaves 1Garlic clove 2tbs.Vegetable oil 3/4c.Heavy cream 1 3/4c.Milk: divided 1tsp.Ground black pepper 12Corn tortillas Vegetable cooking spray ','Combine rice, chicken, cheese, sour cream, 1/2 cup chickenbroth, onions, paprika, and salt in large bowl. Mix thoroughly: set aside. Combine remaining chicken broth, peppers, almonds, cilantro, and garlic in blender: process until smooth. Heat oil in heavy skillet over medium heat. Add peppermixture and cook over medium heat until thickened, stirring constantly 2 to 3 minutes. Reduce heat to low: add cream, 3/4 cup milk, and black pepper. Simmeruncovered 20 minutes, stirring occasionally until slightly thickened. Set aside. Dip each tortilla in remaining 1 cup milk. Place small skillet coated with cooking spray over low heat until hot. Heat each tortilla until warm and soft.Remove tortillas and stack on plate: keep warm. Spoon 1/4 cup rice mixture in center of each tortilla, folding sides over. Place in 13 x 9 x 2-inch baking dish coated with cooking spray. Top with green mole sauce, cover and bake at 350 degrees 25 to 30 minutes, or until bubbly.Reprinted with permission from USA RiceCouncilElectronic format courtesy of Karen Mintzias ','Maria','40797','0','','','yes','yes','yes','yes','0','0','192.168.1.150','[email protected]','40792');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3835','CHICKEN ENCHILADAS WITHPASILLA CHILI SAUCE','30','2tbs.Peanut oil 12-oz. package dried pasilla Chilies, stemmed, seeded, Torn into 1-inch pieces 1/2c.Whole blanched almonds, Chopped 4Chicken breast halves 6c.Chicken stock or canned Low-salt broth 1/2tsp.Cumin seeds 4Plum tomatoes, cored, Quartered 1/2Onio

n, quartered 4Cloves garlic, peeled 2tbs.Firmly packed golden brown Sugar 1tsp.Coarse salt Peanut oil (for deep frying) 16Corn tortillas 21/2c.Grated Montery Jack Cheese 1c.Creme fraiche or sour cream 1Avocado, p

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eeled, seeded, Sliced Fresh cilantro sprigs ','Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darkenand almonds are golden, about 2 minutes. Using slotted spoon, transfer chiliesand almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock: simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon: cool. Reserve stock in pot.Toast cumin seeds in heavy sm

all skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and saltto stock. Simmer until all ingredients are very soft, about 45 minutes.Workingin batches, puree stock mixture in blender. Return to pot. Boil until reduced to4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately.)Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combinewith 1/2 cup sauce. Set filling aside.Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depthof 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup

chicken down center of each tortilla: roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover.)Preheat oven to 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heatedthrough, about 20 minutes. Top with creme fraiche, avodado and clinatro.SOURCE: BON APPETIT, April `93 ','Maria','40798','0','','','yes','yes','yes','yes','0','0','192.168.1.151','[email protected]','40793');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3836','CHICKEN ETOUFEE','30','3/4c.Onion, half fine cut and half rough cut. 3/4c.Bell pepper, fine cut. 3/4c.Celery, fine cut. 3Little green onions, fine chop. 1largeClove garlic, fine chop. 2tsp.Cajun chicken spice mixture. 3Pats butter. 3tbs.Dry roux. 3c.Chicken broth. 2Chicken breasts. ','Pre cook the chicken breasts in micro wave for about 10minutes on high. Set aside to cool. When cool, pull into strips about the sizeof a small finger. (You could use an equal amount of leftover roast chicken.)Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce shouldbe about as thick as a thin gravy.Serve overrice.Makes two generous servings.SHRIMP ETOUFEE Follow same recipe except: useone small package shrimp (5-6oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butterto 2 pats decrease broth to 1 cup do not precook shrimp.At theend, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.== Courtesy of Dale amp:amp: Gail Shipp, Columbia Md. == Converted by MMCONV vers.1.50 ','Maria','40799','0','','','yes','yes','yes','yes','0','0','192.168.1.152','[email protected]','40794');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3837','CHICKEN ETOUFFEE','30','1Lg Onion, chopped 1Sm Green Pepper, chopped 1/2Sm Sweet Red Pepper, chopped 2Stalks Celery, chopped 1Clove garlic, minced 2tbs.Margarine 2tbs.Flour 3c.Chopped,cookd Chicken Breast 3/4c.Water 3/4tsp.Dry Chicken bouillon powder 1/2tsp.Dried whole Thyme 1/4tsp.Salt 1/4tsp.Red pepper 1dashHot sauce 2c.H

ot cooked parboiled Rice 1tbs.Chopped fresh Parsley ','Coat a large skillet with Pam: place over med heat until hot. Add onion and other vegetables, sauteuntil tender. Remove from skillet, set aside. Place margarine and flour in skil

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let: cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.PERSERVING: 182 calories, 18 g protein,5 g fat, 15 g carbohydrates, 45 gcholesterol, 1.5 mg iron, 352 mg sodium, 32 mgcalcium. ','Maria','40800','0','','','yes','yes','yes','yes','0','0','192.168.1.153','[email protected]','40795');INSERT INTO `rimjimar_addspices`.`m

r_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3838','CHICKEN FAJITAS','30','86 quot: Flour Tortillas 1Sm Onion, sliced into rings 2Cloves Garlic, minced 1Med Green /Sweet Red Pepper* 1tbs.Cooking Oil 9oz.Chicken Breast halves ** 1/3c.Salsa 2c.Shredded Lettuce 1/4c.Plain low-fat Yogurt 1Green Onion, thinly sliced ','* cut intobite-size strips** 9 oz boned skinless chicken breast halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes ortill heated through.Meanwhile, spray a large skillet with Pam. Add onion and garlic: stir-fry for 2 minutes. Add red or green pepper: stir-fry for 1-2 minutesmore or until veggies are tender crisp. Remove from skillet. Add oil to skillet.

Add chicken: stir-fry 3-5 minutes or till chicken is tender and no longer pink.Return veggies to skillet. Add salsa. Cook and stir till heated through.To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Rollup tortillas and serve.Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55mg cholesterol, 197 mg sodium, 373 mg potassium. ','Maria','40801','0','','','yes','yes','yes','yes','0','0','192.168.1.154','[email protected]','40796');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3839','CHICKEN FINGERS FROM JOAN JOHNSON','30','3Boneless chicken breasts 4oz.each 2tbs.Low fat yogurt 12Soda crackers,crushed 1tsp.Dried thyme 1/2tsp.Dried marjoram 1/4tsp.Curry powder 

Salt 2In a shallow dish or plate, combine the crumbs, thyme, marjoram, Dipping Sauce 1/2c low fat yogurt 2 T catsup 2tbs.finely chopped celery 2 t light soy sauce 1/2tsp.very finely minced garlic fresh ground pepper ','1.Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly.and curry. With afork, place each chicken strip in crumbs and rollto coat.3. Place on a cake rackset in a baking dish or pan. Repeat with remaining strips until all are coatedand lined up in a single layeron the rack.4. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt totaste.Combine all, and pepper to taste.Makes 3 servings, 8 fingers each. ','Maria','40802','0','','','yes','yes','yes','yes','0','0','192.168.1.155','[email protected]','40797');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3840','CHICKEN FOOT SOUP','30','2Pkg chicken feet, about 2 lbs 2Chicken breast, boned,coarsley chopped 1Chicken bouillion cube 2qt.Water for boiling 1Smallonion, peeled, coarsley chopped 1Garlic cloves, minced Green onions, chopped, tops and bottoms Flour, for thickening liquid 4Carrots, peel, cut intopieces 2 quot:long, 1/4 quot: wide Oil, for saute Salt/pepper to taste 1tsp.Dried oregano 1tsp.Dried Rosemary Dry white wine... a cup or a quart, to your taste ','Directions: Wash them chickens feet... scrub between toes... remove quot:toe-jam quot:. Rinse in clear water.Wash and de-fat chicken breasts... remove skin and bones. Cut into small pieces. Pat dry with paper towels,and saute in hot oil or butter for a few minutes.Add vegetables... and spices...

saute a few minutes more. Stir, make onions soft but not browned. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine andsome of the liquid evaporates... oh, yeah... do not cover skillet.Boil water...

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add bouillion and dissolve (the bouillion). Throw in the whole mess from the skillet, all meat and vegetables... toss in the feet... bring to a boil and then simmer until the chicken is cooked and tender. Have another cup of wine.NOW... ina clean skillet... heat some oil... add some flour, equal measure... maybe 1/4 cup, each... over moderate heat, make a quot:roux quot:... browning the flour/oil mixture, but do not burn... add to the soup.Cook the whole thing until slightly thickened... remove from heat... add the rest of the wine...heh...heh... cover

... let set a few minutes... and serve with cooked rice (maybe add cooked rice to the soup... or seperately)... Open a second bottle of wine to serve with the soup... ','Maria','40803','0','','','yes','yes','yes','yes','0','0','192.168.1.156','[email protected]','40798');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3841','CHICKEN FRIED RICE','30','1lbChicken breast 1/2tsp.Cornstarch 1tsp.Salt 1dashWhite pepper 1c.Bean sprouts 5tbs.Vegetable oil 2Eggs,slightly beaten 2 1/2oz.Sliced mushrooms 3c.White rice 2tbs.Soy sauce 2Green onions with tops ','Remove bones and skin from chicken breast. Cutinto 1/4 quot: pieces. Toss together chicken cornstarch, 1/2 ts salt and dash w

hite pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add beansprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok anddrain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, greenonions with green tops chopped and stir fry 30 seconds. ','Maria','40804','0','','','yes','yes','yes','yes','0','0','192.168.1.157','[email protected]','40799');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3842','CHICKEN GARDEN SAUT

E','30','4Half chicken breast, boneles 1tbs.Olive oil 1/2tsp.Rosemary, crushed 1cnDEL MONTE Italian-style Stew 12Black ripe pitted olives(sma 1Green bell pepper, cored, se 1Into thin strips 1Large carrot, cut into 3-in 1Medium zucchini, cut into 3- ','In skillet, brown chicken in oil. Sprinkle with rosemary: salt and pepper to taste, if desired. Add remaining ingredients: bring to boil. Cover and cook 3 minutes over medium heat 5 minutes or until thickened. ','Maria','40805','0','','','yes','yes','yes','yes','0','0','192.168.1.158','[email protected]','40800');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3843','CHICKEN GISMONDA','30','2Whole chicken breasts* Salt, pepper 1/2c.Fine dry bread crumbs 1/2c.Butter or margarine 2lbSpinach: cleaned and stemmed 1c.Minced mushrooms Optional ingredients Whole mushrooms ','*Note: chicken breasts should be boned and split.Season chicken to taste with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons butter in skillet until cooked through. Meanwhile, blanch spinach in boilingwater 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter.Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms, if desired. ','Maria','40806','0','','','yes','yes','yes','yes','0','0','192.168.1.159','[email protected]','40801');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`me

taDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3844','CHICKENGORGONZOLA','30','2c.Olive oil 2 1/2tbs.Garlic, chopped 1 1/2tbs.Rosemary<

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br>1 1/2tbs.Black peppercorns, cracked 8oz.Clarified butter 2largeRed onions 2oz.White sugar 12Chicken breasts (6 oz ea) 2mediumZuchinni, cut insm sticks 18oz.Gorgonzola ','In a large saucepan, light saute the garlic,rosemary, and peppercorns. Put aside in container...In the same pan cook the onions and sugar in the butter until the onions are browned. Remove from heat.Charbroil the chicken and zucchini, basting with the olive oil mixture until the chicken is completely cooked (don`t overcook the zucchini-). Place chicken breasts a

long with the butter mixture, zucchini, and remaining oil mixture in a casseroledish. Place the cheese on top of the chicken and bake for 2-4 minutes, until cheese is well melted. ','Maria','40807','0','','','yes','yes','yes','yes','0','0','192.168.1.160','[email protected]','40802');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3845','CHICKEN GORKY','30','3lbChicken breasts boneless 2oz.Vodka heated 1tbs.Tomato paste 5tbs.Butter 1tbs.Flour 1 1/2c.Sour cream or plain yogurt 4tbs.Feta cheese crumbled 1/2tsp.Pepper 1/2tsp.Salt 1/2tbs.Dried parsley 1Garlic clove minced 3/4c.Chicken broth 1/4c.Onion chopped ','Brown chicken in butter with the chopped onions. Pour heated

vodka over the chicken amp:amp: onions. Add the garlic, salt, pepper, amp:amp: parsley. Remove chicken from the pan, dredge in the flour, add the tomato paste, amp:amp: chicken broth to the pan. Stir-in the sourcream amp:amp: feta cheese. Bring to a boil, stirring constantly. Add the chicken againto the mixture, reduce heat and simmer for 20-30 minutes. Arrange the chicken in a deep casseroledish. NOTE*** At this point this dish may be frozen or refrigerated for later cooking to finish.Pour the mixture over the chicken and cook in preheated 350 degree F oven and cook for 20 minutes or until brown on top.','Maria','40808','0','','','yes','yes','yes','yes','0','0','192.168.1.161','[email protected]','40803');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3846','CHICKEN GRAND MARNI

ER','30','3/4c.Grand Marnier 1 1/4c.Apricot Jam 3/4c.Distilled white vinegar 4 1/2tbs.Worcestershire sauce 3tbs.Dijon mustard 3tbs.Honey 1tbs.Dried red pepper flakes 6Boneless chicken breasts: * Olive oil ','* Remove skin from chicken breasts 1. In a saucepan, combine the Grand Marnier, jam,vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes. Simmer over medium-low heat (or put in microwave for 1 min. until the honey and jam are melted.)Remove from the heat and let cool to room temperature. 2. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinadeand refrigerate, covered with plastic wrap, for at least 4 hours or overnight.If grilling, let the chicken stand at room temperature for half an hour before grilling (see#3.) TO BAKE: POUR OFF ALL BUT 3/4 c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 deg. for 45 minutesto 1 hour, basting with marinade every 15 minutes. 3. FOR GRILLING: Prepare a charcoal fire. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat. Baste the chicken with oil and marinade during grilling. Cook for 20 minutes, turning every 5 minutes. . Slice and serve hot or at room temperature. Judy Garnett/pjxg05a Raleigh, NC ','Maria','40809','0','','','yes','yes','yes','yes','0','0','192.168.1.162','[email protected]','40804');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3847','CHICKENIN BLACK BEAN SAUCE','30','1lbBoneless chicken breasts 2tbs.Dry sherry 1tbs.Soy sauce 2tsp.Sesame oil 1-----------sauce------------ 1/2c.Chickenstock 2tsp.Cornstarch 1/2tsp.Sugar 1tsp.Soy sauce 1tsp.Hot chili pa

ste 1tbs.Vegetable oil 2Cloves garlic 2tsp.Minced fresh ginger 2tbs.Fermented black beans ','Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oilin a 4-cup microwaveable casserole. Toss chicken in mixture, c

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over and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste: set aside. Prepare garlic, ginger and black beans: set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in st

ock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. ','Maria','40810','0','','','yes','yes','yes','yes','0','0','192.168.1.163','[email protected]','40805');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3848','CHICKEN IN COCONUT MILK SOUP - GAI TOM KHA','30','4c.Med coconut milk 1 1/2c.Chicken stock 3Pieces dried galangal, (Siamese Ginger) (quarter-sized pieces) =OR=- 6:Pieces fresh Galangal 4Stalks fresh Lemon Grass bruised, cut into 2-in lengths 1largeWhole boned chicken breast cut into 1/2-in pieces 4tbs.Fish sauce, Nam Pla 5Ka

ffir makrut lime leaves (Fresh) (if available) 4Fresh serrano chiles sliced into rounds 2Fresh limes, juiced 2tbs.Fresh coriander leaves (chopped) ','IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grassto a boil: reduce and simmer for 20 minutes. Strain stock: discard galangal andlemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in limejuice. Garnish with more chiles to taste and coriander leaves. Serve hot. ','Maria','40811','0','','','yes','yes','yes','yes','0','0','192.168.1.164','[email protected]','40806');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3849','CHICKEN IN LEMON DILL SAUCE','30','1/2tbs.Veg oil 1lbChicken breasts, boneless,

skinless 1/4c.Chicken stock 1/4c.White wine 2/3c.Evaporated milk (1 smcan) 1tbs.Corn starch 1/2tsp.Lemon peel, grated 1/2tsp.Fresh dill, chopped Salt amp: Pepper ','Heat oil in medium non-stick fry pan. Brown chicken on both sides. Stir in stock and wine. Cover and simmer 5 minutes til meatis no longer pink inside. Remove chicken, keep hot. Gradually add canned milkto corn starch til smooth. Add to liquid in pan, stirring over medium heat tilsauce bubbles and thickens slightly. Stir in lemon peel and dill. Season with salt and pepper to taste. Spoon over chicken.Prep time: 5 minutes Cooktime: 10 minutes ','Maria','40812','0','','','yes','yes','yes','yes','0','0','192.168.1.165','[email protected]','40807');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3850','CHICKEN IN MOLE SAUCE','30','1Chipotle Chile: Dried 1/4c Shortening Or Lard 2tbs.Red Chiles: Ground 2c Chicken Broth 4Flour Tortillas: 1/4c Tomato Sauce 1/4c Onion: Chopped, 1 small 1tbs.Raisins 1tbs.Almonds Or Walnuts: Chopped 1tbs.Sesame Seed 1tbs.Pumpkin Seeds: Shelled 1tbs.Peanut Butter 11/2 ts Sugar 11/2 ts Oregano: Ground 11/2 ts Cocoa 1/2tsp.Anise Seed 1/4tsp.Cinnamon: ground 1/4tsp.Cloves: Ground 1/4tsp.Nutmeg: Ground 1/4tsp.Allspice: Ground 1/4tsp.Ginger: Ground 1/4tsp.Cumin: Ground, OR 1/2tsp.Cumin Seed 1c Chicken Broth 8Chicken Breast Halves: small pieces. ** Chicken breast halves should be boneless and the be about 4 lbs. Cover chile with warm water. Let stand until softened, ','* Flour tortillas should be 7 to 8-inches in diameter and be cut into total weight shouldabout 1 hour. Drain and finely chop. Heat shortening in 3-quart s

aucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary): cool.Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remain

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ing 1 cup of broth and chicken. Heat to boiling: reduce the heat and cover. Simmer 30 minutes, stirring occasionally: cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat withthe remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth ina 12-inch skillet: reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine

1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. ','Maria','40813','0','','','yes','yes','yes','yes','0','0','192.168.1.166','[email protected]','40808');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3851','CHICKEN IN SOUR CREAM','30','2lbChicken breasts, skinned 1/2c.Butter 1/2pt.Sour cream 1/2c.Sherry 1/2tsp.Rosemary 1/2tsp.Monsodium glutamte 1tsp.Salt 2tbs.Parsley 1/2tsp.Thyme 1tbs.Chopped green pepper Pepper to taste 1/2c.Slivered almonds Sliced fresh mushrooms ','Brown chicken in butter in skillet. Place in casserole. Add sour cream amp:amp: sherry (wine) to chicken drippings. Add remaini

ng ingredients and simmer 10 mins. Pour mixture over chicken pieces. Bake 350 for 1 hour. Serve with white/wild rice. (I made this ahead of time, refrigerated it, amp:amp: then baked ~ delish!) ','Maria','40814','0','','','yes','yes','yes','yes','0','0','192.168.1.167','[email protected]','40809');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3852','CHICKEN IN SPICY BROWN SAUCE','30','3Whole chicken breasts,split ,boned and skinned 2tbs.Vegetable oil 115 oz can tomato sauce 1/2c.Picante sauce 4tsp.Unsweetened cocoa powder 1tsp.Ground cumin 1tsp.Oregano 1/2tsp.Garlic salt ','DashEACH: cloves,nutmeg,ground allspicePound chicken to 1/2 quot: thick.Lightly brown in oil in large skillet, about 2 minutes on each side:drain off fat.Combine remaining ingredients:mix

well.Pour over chicken in skillet.Bring to boil.Reduce heat:cover and simmer,gently,10 minutes.Remove chicken to serving platter:keep warm.Cook and stir sauce until slightly thickened,about 3 to 5 minutes.Spoon sauce over chicken.Makes 6 servings. ','Maria','40815','0','','','yes','yes','yes','yes','0','0','192.168.1.168','[email protected]','40810');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3853','CHICKEN IN SPICY ORANGE SAUCE','30','2Chicken breasts 1- cut into4 pieces 1tbs.Oil 1/4c.Flour 1/4tsp.Salt 1/8tsp.Pepper 1/4tsp.Paprika 1Medium onion, chopped 1Large garlic clove, minced 1c.Chicken stock 3/4c.Orange juice 1Green or red pepper, 1Cut into strips 1Gratedrind of one orange 1/4tsp.Red pepper - crushed 1/2tsp.Cumin - ground 1/2tsp.Oregano - dried 1tbs.Lemon juice - fresh 2tbs.Parsley - chopped 4Thin slices orange 1And chopped parsley for garn ','Skin and debone chicken. Heat oil in heavy skillet. Combine flour, salt, pepper and paprika and rollchicken in mixture. Reserve excess flour. Brown chicken in oil. transfer to small baking dish. In same oil, saute onion and garlic until soft. Sprinkle inany of the flour left over from coating the chicken and stir to blend. Stir inthe chicken stock and orange juice.Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook `til sauce is thick and smooth. Pour over chicken. Bake, covered at 375 F for 40 minutes. Garnish with sliced oranges and parsley. This dish is complemented nicely by the baked barley mushroom.From Oliver`s Cookbook for Seniors. Appeared in the Calgary Sun ','Maria','40816','0','','','yes','yes','yes','yes','0','0','192.168.1.169','vasan8

[email protected]','40811');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCoun

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t` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3854','CHICKEN IN SUN-DRIED TOMATO CREAM SAUCE','30','1/2c.Dry-packed sun-dried tomatoes 1tbs.Butter 1mediumGarlic clove, minced 1c.Chicken stock or low-salt broth, divided 1c.Heavy cream 1lbBoneless and skinless chicken breast halves Salt and freshly ground black pepper to taste 2tbs.Vegetable oil 2tbs.Choppedfresh basil (or 2 tsp dried, crumbled) 8oz.Fettucine ','Snip the tomatoesinto bite-size pieces. Melt the butter in a saucepan over low heat: add the ga

rlic and cook for 30 seconds. Add 3/4 cup of the stock and the tomatoes. Bringto a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil,stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat.)Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check). Transfer to a board: cover and keep warm.Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil.

Taste and adjust the seasoning.Meanwhile, cook the pasta, uncovered, in a largeport of boiling salted water over high heat, stirring occasionally (about 1 to 2minutes for freshor 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente). Drain, transfer to bowl and toss with 3 or 4 tablespoonsof the sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheatgently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce. ','Maria','40817','0','','','yes','yes','yes','yes','0','0','192.168.1.170','[email protected]','40812');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3855','CHICKEN ITALIAN','30','1To 3 to 3 1/2 lb whole frying chicken, skinned (or use 3 lb Skinned chicken breasts) 2tbs.Oliv

e oil 2tbs.Lemon juice 2Cloves garlic, crushed 1/4tsp.Oregano 2tbs.Dry white wine ','pepper to tasteIf using whole chicken, cut chicken in half.Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender. Serves4. ','Maria','40818','0','','','yes','yes','yes','yes','0','0','192.168.1.171','[email protected]','40813');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3856','CHICKEN ITALIAN (LOW SALT,LOW FAT)','30','3lbSkinned chicken breasts 2tbs.Olive oil 2tbs.Lemon juice 2Cloves garlic,crushed 1/4tsp.Oregano 2tbs.Dry white wine ','pepper to tasteIf using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @375 degrees for 45 minutes to 1 hour or until tender.Serves 4. ','Maria','40819','0','','','yes','yes','yes','yes','0','0','192.168.1.172','[email protected]','40814');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3857','CHICKEN KABOBS','30','6Chicken breast halves 1tsp.Paprika 1c.Dry white wine 2tbs.Vegetable oil 1tsp.Rosemary, crushed 2Garlic cloves 2 1/2c.Chicken broth 1c.Rice, raw 2Yellow squash, medium 1Zucchinisquash 2tbs.Green onions, chopped ','ince Garlic. Cut squashes into 1/2inch thick slices.Remove bones nd skin from chicken and cut into 1 1/2inch cubes: place in large owl. Add Paprika and stirto coat. Combine Wine, Oil, rosemary

and arlic: pour over chicken. Marinate at room temperature for 1hour. bout 30 minutes before serving, bring broth to abOil in a medium aucepan. Stir in rice.Covertightly and simmer 20 minutes. Remove rom heat andlet stand tightly cover

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ed until all liquid isabsorbed, bout 5 minutes. Stir in Green Onions.Meanwhile,thread chicken and quashes onto skewers.Brush with marinade. Cook 4 to 5 inches from eat,either under the brOiler or on a charcoal grill, for 8to 10 inutes oruntil chicken is cooked through. Turn once and baste with arinade during cooking. Arrangekabobs over rice to serve. ','Maria','40820','0','','','yes','yes','yes','yes','0','0','192.168.1.173','[email protected]','40815');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìns

tructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3858','CHICKEN KABOBS II','30','2lb Boned chicken breasts 1/3c Soy sauce 1T Sugar 1t Salt 1/8t Pepper 1/4t Garlic powder 1/4t Ground ginger 2Green peppers, cut into 1/2-inch cubes 8oz Can mushroom caps, drained 3T Honey a large bowl combine soy sauce, salt, pepper, garlic powder, sugar ','1. Remove skin from chicken breasts and cut chicken into 1-inch cubes. andginger: stir to combine.3. Add chicken pieces and toss lightly to coat pieces well.4. Alternate chicken pieces, green peppers and mushroom caps on wooden skewers. Reserve soy sauce mixture.5. Combine honey with reserved liquid.6. Brush each kabob liberally with the mixture.7. Place kabobs in a single layer in a shallow, heat-resistant, non-metallicbaking dish.8. Hea

t, uncovered, in Microwave Oven 5 to 9 minutes turning kabobs occasionally untilchicken is cooked and green peppers are tender.9. Kabobs may be served either hot or cold. ','Maria','40821','0','','','yes','yes','yes','yes','0','0','192.168.1.174','[email protected]','40816');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3859','CHICKEN KIEV','30','4Chicken breasts 2Eggs, beaten 2tbs.Water 2tbs.Parsley, snipped 1/2c.Flour 2tbs.Chopped green onions 1/2c.Bread crumbs 1/4lbButter ','emove bones and skin from chicken breasts andpoundout to 1/8 inch hick. Cut Butter into quarters andlay one in center of each chicken iece. Evenlydivide Onions and Parsley between breasts. Roll ea chpinto a log and secure with a toothpick. Mix Eggsand Water. Roll a ch log in fl

our, then dip in Eggand cover with bread crumbs. Wrap n plastic wrap andrefrigerate for at least 1 hour or overnight. eep fryuntil brown, then bake at 375 degrees for 5 minutes. ','Maria','40822','0','','','yes','yes','yes','yes','0','0','192.168.1.175','[email protected]','40817');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('3860','CHICKEN KIEV #2','30','1/2c.Butter 3Cloves garlic, diced 1/4c.Lemon juice 1/2tsp.Mixed vegetable seasoning 2Chicken breasts 2Eggs 1/2c.Scallions, diced fine 3c.Cracker crumbs 1/2c.Grated Parmesan cheese ','In a fry pan, melt butter and saute garlic with lemon juice andseasoning.Using flavorizer, inject breasts with butter mix. (The flavorizer canbe purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it`s use is also similar.)Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes. ','Maria','40823','0','','','yes','yes','yes','yes','0','0','192.168.1.176','[email protected]','40818');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3861','CHICKEN KORMA','30','4Chicken breast halves, boned 1/2c.Safflower oil 1/4c.Butter, clarified (the Indians call this stuff quot:ghee quot:) 6mediumYellow onions 3Cloves garlic, fresh 1 1/2tsp.Ginger (use fresh ginger if you can find it) 20Cloves, whole 12Green cardamom seed

s, whole, cracked (or less: or use 2 t of ground cardamom) 5Bay leaves 1tsp.Salt 1 1/2tsp.Coriander (ground) 1/2tsp.Cayenne pepper (or more to taste) 8oz.Yogurt, plain 1/2c.Water 1/2c.Milk ','Cut the chicken breasts

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into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of choppedonions.In a big frypan that has a lid, heat the butter and oil, then saute theonions and garlic for about 10 minutes, until the first hint of browning. Use quot:medium-high quot: heat.Crack the cardamom seeds between your fingers, just to get the shell open. Add them to the pan. Add the ginger, cloves, bay leaves and salt. Saute until the onions are nice and brown, about 5 more minutes.Mix th

e coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn`t stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover and simmer 20 minutes.Stir in the milk and turn offthe heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the betterit will taste (up to several hours).Whilethe chicken is sitting, cook some rice. I make saffron rice to go with this dish.Fish out the bay leaves and as many of the whole cloves as you can find, before serving. Americans don`t seem to like to eat whole cloves in their food. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat. Serve. NOTES:* Indian braised chicken with onio

ns, cloves and ginger -- I learned to like Indian food in London, where delicious Indian food can be had in simple restaurants at hamburger prices and the fareat fancy places ranks among the finest food on Earth. Back in America, to satisfy my new craving for good Indian food I had to learn to cook it myself. This isa Friday-night supper dish in our family, too complex for a weekday meal, and too plain to serve to company.Indian food is often quite elaborate, so by their standards this is a fast and simple dish. It is a classical Indian recipe, found in many cookbooks.* Indians put a lot more salt in their cooking than this recipe calls for:if you want to make it more authentic you should double the salt. Indians also don`t like chicken skin and will go to great lengths to prevent evensmall pieces of chicken skin from getting into the food. I rather like chicken skin myself, and I don`t try very hard to keep it out of this dish.* If you can`t find green cardamom seeds, don`t bother using white ones, they`ve been bleache

d and processed and don`t have much flavor left. Use ground cardamom instead.:Difficulty: moderate (timing is somewhat important): Time: 1 hour plus quot:sitting time. quot:: Precision: Approximate measurement OK.: Brian Reid decwrl!glacier!reid: Stanford [email protected]: Palo Alto, California: Copyright (C) 1986 USENET Community Trust','Maria','40824','0','','','yes','yes','yes','yes','0','0','192.168.1.177','[email protected]','40819');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3862','CHICKEN LO MEIN','30','1Whole chicken breast - skinned and boned 1tbs.Kikkoman Stir-Fry Sauce 4oz.Angel hair pasta (capellini) 1/3c.Kikkoman Stir-Fry Sauce 2tbs.Vegetable oil: divided 1/4lbFresh snow peas: julienned 1largeCarrot: julienned 1/8tsp.Salt 2tsp.Sesame seed: toasted ','Cut chicken into thin strips: coat with 1 Tbsp. stir-fry sauce. Let stand30 minutes. Meanwhile, cook pasta, omitting salt. Drain: rinse to cool and drain thoroughly. Combine 1/3 cup stir-fry sauce and 3 Tbsp. water: set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes: remove. Heat remaining oil in same pan. Addpeas and carrot: sprinkle with salt. Stir-fry 4 minutes. Add sauce mixture, chicken, pasta and sesame seed. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.Reprinted with the permission of KikkomanInternational Inc. Electronic format courtesy of Karen Mintzias ','Maria','40825','0','','','yes','yes','yes','yes','0','0','192.168.1.178','[email protected]','40820');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDe

sc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3863','CHICKEN LUCIA','30','2lbChicken breasts: bone, skin, 1-1/2 quot: chunks Flour for dredgin

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g Salt and freshly ground pepper to taste 1/4c.Olive oiil 2largeClovesgarlic: finely chop 1tsp.Dried oregano 14oz.Can artichoke hears: drain, cut in half 3tbs.Lemon juice 1c.Water 1/4c.Fresh parsley: chop ','-Waldine Van Geffen VGHC42A Season the flour with salt and pepper and dredge chickenin flour mixture. Heat the oil and garlic in a large skillet. When hot, add thechicken. Sprinkle with oregano and simmer over medium-high heat 3to 4 minutes.Add the artichoke hearts, drizzle with lemon juice and add water. Cover and simm

er until the chicken is done, 5 to 10 minutes, adding parsley in the last coupleof minutes. Source: Uncommon Gourmet (wrv) ','Maria','40826','0','','','yes','yes','yes','yes','0','0','192.168.1.179','[email protected]','40821');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3864','CHICKEN MADEIRA ON HERBED BISCUITS','30','11/2 lb Chicken breast skin`d bone`d 1tbs.Cooking oil 2x Clovesgarlic, minced 41/2 c Quartered fresh mushrooms 1/2c Chopped onion 1c Low-cal sour cream 2tbs.All purpose flour 1c Skim milk 1/2c Chicken broth 2tbs.Madeira or dry sherry Recipe Herbed Biscuits Cut chicken into 1inch cubes. In a 12 inch skillet cook chicken in hot oil over medium-high 

In a bowl stir together sour cream, flour, 1/2 teaspoon salt and HERBED BISCUITS: In a mixing bowl stir together 1 3/4 cup PER SERVING: calories - 406, fat - 14 g., cholesterol - 78 mg., FROM: Better Homes and Gardens Magazine September 1992 issue. ','heat for 4 - 5 minutes or till no longer pink. Remove chicken: set aside. Add garlic, mushrooms and onion to skillet. Cook, uncovered, for 4 - 5 minutes or till liquid evaporates.1/4 teaspoon pepper. Add sour creammixture, milk, and broth to skillet. Cook and stir until bubbly. Cook 1 minute more. Add chicken and Madeira or sherry: heat through. Serve over Herbed Biscuits. Sprinkle with thinly sliced green onions if desired. Makes 6 servings. packaged biscuit mix, 2 TABLESPOONS thinly sliced green onion, and1/2 teaspoon crushed,dried oregano. Add 1/2 cup skim milk: stir just until dough clings together. On a floured surface knead dough 10 to12 strokes. Roll to a 1/2 inch thickness. Using a 2-inch biscuit cutter, cut dough into 12 biscuits.Reroll the trimmings as

necessary. Bake biscuits on an ungreased baking sheet in a 425 degree oven forabout 12 minutes.protein - 35 g., carbohydrate - 34 g., sodium - 797 mg. ','Maria','40827','0','','','yes','yes','yes','yes','0','0','192.168.1.180','[email protected]','40822');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3865','CHICKEN MARSALA #2 (PSWK86A)','30','4tbs.Butter 4Chicken breast halves 4Shallots: finely chopped 1/2lbMushrooms: sliced 1/4c.Dry Marsala 1/2c.Heavycream 1tsp.Lemon juice Salt and pepper to taste ','* Skin and bone thechicken breasts then, using the flat (smooth) side of a meat mallot, pound thebreasts to 1/4 inch thickness. In a large frying pan, melt 2 T. butter over meduim heat. Add chicken and saute`, turning once, until lightly browned about 2 minutes on each side. Remove and set aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to a boil, scraping up any browned bits from bottom of pan. Addcream and lemon juice and return to a boil. Season with salt and pepper to taste. Return chicken to pan and cook, turning in sauce, for about 3 minutes to reheat and finish cooking. ','Maria','40828','0','','','yes','yes','yes','yes','0','0','192.168.1.181','[email protected]','40823');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3866','CHICKEN MARSALA W/ PEPPERS','30','6Chicken breast: 5-6Oz.* Olive oil as needed 1 1/2c.Marsala Win 1 1/2c.Fresh mushrooms: th

inly slic 1c.Sweet red pepper: juliened 1c.Sweet yellow pepper: juliene 1/2c.Green onions: sliced** 2Cloves garlic: minced 2 3/4c.Canned chickenbroth 1tbs.Lemon juice 1/2tsp.Dried oregano 1/2tsp.Dried basil 1tsp.

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Salt Fresh ground black pepper 1tbs.Cornstarch 1/4c.Canned chicken broth Hot cooked pasta: drained ','*Skinned amp:amp: boned **(both white andgreen part) 1. Cut chicken into strips: set aside. Add olive oil to a Dutch oven: place over medium-high heat until hot. Add chicken strips, and saute until tender. Remove and set aside. Add wine to Dutch oven, and bring to a boil. Pour over chicken. 2. Add more olive oil to Dutch oven: heat until hot. Add mushrooms and next 4 ingredients. Saute until tender. Add 2-3/4 cups chicken stock and next

5 ingredients. Bring to a boil. Add reserved chicken mixture and return to a boil. 3. Combine cornstarch and 1/4 cup chicken stock. Stir into mixture in Dutch oven. Return to a boil and boil for 1 minute, stirring constantly. Serve over hotcooked pasta with green salad and plenty of sour dough bread.................Orgarlic bread. ','Maria','40829','0','','','yes','yes','yes','yes','0','0','192.168.1.182','[email protected]','40824');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3867','CHICKEN MEDAILLONS','30','1 1/2c.Sliced fresh Mushrooms 2tbs.Shredded Carrot 2tbs.Sliced Green Onion 2tbs.Finely chopped Celery 21/2tsp.Lemon Juice 1/4tsp.Dried Thyme, crushed 1Tomato, peeled, seeded, c

hop 4Chicken Breast halves * 1/2tsp.Instant Chicken Bouillon 1tbs.Cornstarch 1/4c.Skim Milk ','* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery,in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 tpepper. Stir in tomato.Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8 quot: thick. Repeat withall chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4of the filling onto each chicken piece. Fold in the sides: roll up. Secure withwooden toothpicks.Spray a med skillet with nonstick coating. Brown chicken overmedium heat3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken.Combine cornstarch and m

ilk. Add to skillet. Cook and stir till bubbly: cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2 quot: slices: arrange on top of sauce.Per serving:174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium. ','Maria','40830','0','','','yes','yes','yes','yes','0','0','192.168.1.183','[email protected]','40825');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3868','CHICKEN MEDALLIONS','30','1 1/2c Sliced fresh Mushrooms 2tbs.Shredded Carrot 2tbs.Sliced Green Onion 2tbs.Finely chopped Celery 2 1/2tsp.Lemon Juice 1/4tsp.Dried Thyme, crushed Tomato, peeled, seeded, chop 4x Chicken Breast halves 1/2tsp.Instant Chicken Bouillon 1tbs.Cornstarch 1/4c Skim Milk 1/8tsp.pepper. Stir in tomato. 192mgsodium, 426 mg potassium. ','* 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery,in a small amount of boiling water about 5 minutes or till tender (keep pan covered.) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and Place1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8 quot: thick. Repeat with all chicken breasts. Sprinklechicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides: roll up. Secure with wooden toothpicks.Spray a med skillet with nonstick coating. Brown chicken over medium heat3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken.Combine cornstarch and milk. Add to skillet. Cook and

stir till bubbly: cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2quot: slices: arrange on top of sauce.*********************************************************** Per serving:174 calories, 28 g protein, 6 g carbohydrates, 3 g

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fat, 73 mg cholesterol, ','Maria','40831','0','','','yes','yes','yes','yes','0','0','192.168.1.184','[email protected]','40826');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3869','CHICKEN MILANESE','30','4Chicken breast halves: skin 3/4c.Parmesan: freshly grated 2tbs.Parmesan: freshly grated 3/4c.Brea

dcrumbs: fresh white 1tbs.Parsley: minced fresh 1/8tsp.Salt 1/8tsp.Pepper: freshly ground 1Egg 1/2c.Milk 2c.Olive oil 2tbs.Butter: unsalted 2tbs.Lemon juice: fresh 1Lemon: quartered 1Parsley springs: fresh ','Flatten chicken breasts between sheets of waxed paper to thickness of3/8 inch,using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I foun

d that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enoughfor 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enoughto cover the bottom of the skillet. ','Maria','40832','0','','','yes','yes','yes','yes','0','0','192.168.1.185','[email protected]','40827');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3870','CHICKEN MONTEREY','30','3Chicken breasts,medium-sized Salt 2T Salad oil 1Green onion,medium,chopped 3T Flour,all-purpose 2c Milk 1c Water 3T Catsup 1/2t Rosemary,crushed 1Bouillon cube,chicken 9oz Artichoke hearts,frozen 9oz Green beans,whole,frozen 12 quot: skillet over medium-high heat, in hot salad oil, cook chicken ','1. Rub chicken breasts with 3/4 t salt.until browned on all sides. Arrange chicken in 3-quart casserole.3. Spoon off all but 2 T drippings from skillet. Inremaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended: gradually stir in milkand water until smooth: stir in catsup, rosemary, bouillon, and 3/4 t salt: cook, stirring constantly, until sauce thickens slightly.4. Preheat oven to 350`F. Pour sauce over chicken in casserole. Cover casserole: bake 30 minutes. Stir in artichoke hearts and green beans: bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole. ','Maria','40833','0','','','yes','yes','yes','yes','0','0','192.168.1.186','[email protected]','40828');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3871','CHICKEN NUGGETS','30','6Chicken breasts, boneless 1c.Crushed cracker mixture 1/4c.Butter 1/8tsp.Pepper dashSalt 1/8tsp.Thyme ','Wash chicken. Cut chicken into 1 inch chunks and place on a paper towel. Pat dry.Prepare cracker mixture: Use about 6 each ofregular salted crackers, cheese crackers, Champagne crackers and 1 piece of dried toast. Run through Quisnart until thoroughly crushed. Add seasonings and pulse mixture (option: reduce seasoning by half and add 1 Tablespoon Shake amp:amp:Bake Chicken Mix).Place mixture in a small bowl.Melt butter. Dip chicken in butter and roll it in crumb mixture to coat completely.Place on an ungreased cookie sheet and bake at 400F for 10 to 12 minutes. Serve with two or three sauces and French Fries.SAUCES:1) Heat 1/4 cup liquid honey.2) Heat any barbeque sauce.3)Heat 1/4 cup honey and add 2 Tb of Heinz 57 sauce.4) Sweet amp:amp: Sour sauce

: 1/8 cup brown sugar1/8 cup vinegar1/8 cup catsup1/8 cup orange juice with 1 tb cornstarch Stir, amp:amp: heat in microwave until thickened. ','Maria','40834','0','','','yes','yes','yes','yes','0','0','192.168.1.187','vasan82@g

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mail.com','40829');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3872','CHICKEN OR BEEF FAJITAS *** (BTVC62A)','30','1/2c.Vegetable oil 1/2c.Lime juice 1c.Tequila 1/4c.Tomato paste 2Garlic cloves: minced 1Whole jalapeno pepper 1/2tsp.Salt 1/2tsp.Chili powder 1/2tsp.Cumin 1 1/2lbChicken breast* 10Flour tortillas for fajitas 3tbs.Vegetable oil 1Large bell pepper: cutinto 1Large onion: cut into strips 1Large tomato:cut into chunks ','*Boneless, skinless breast, cut into strips: or skirt steak.In a glass bowl or baking dish, combine 1/2 cup oil, lime juice, tequila, tomato paste, garlic, jalapeno, salt, chili powder, and cumin. Blend well. Add chicken, cover, and marinate in refrigerator at least 6 hours or overnight. Wrap tortillas in aluminum foil.Bake 15 minutes while preparing fajitas. Remove chicken from marinade. In a large, heavy skillet over medium-high heat, heat 3 Tbl oil. Add chicken and cook, stirring constantly, 5 to 7 minutes or until chicken is done. Add bell pepper andonion and cook 3 minutes more along with tomatoes, just until vegetables are crisp-tender. Serve with tortillas, guacamole, sour cream, salsa, and grated cheese. ','Maria','40835','0','','','yes','yes','yes','yes','0','0','192.1

68.1.188','[email protected]','40830');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3873','CHICKEN OREGANO','30','1lbChicken breasts halves, skinned and boned 2tbs.Olive oil 2tbs.Butter 1/3c.All-purpose flour 1largeEgg, beaten with2 T water Salt and pepper to taste 1Rounded t Dried Oregano OR 1tbs.Finely chopped fresh oregano 1lbProvolone cheese, thinly sliced ','Place each breast half between 2 pieces of waxed paper and pound to 1/4 quot: thickness with flat side of large knife. Use a rolling pin also, if necessary.Heat oil andbutter in a large skillet. Dip breasts in flour and shake off excess. Dip in eggmixture, allowing excess to drip off, and saute` in skillet a few pieces at a time. Turn once, browning on both sides, about 3 minutes altogether. remove and d

rain as they are done. Meanwhile, preheat oven to 350 degrees.Arrange chicken ina buttered shallow baking dish. Sprinkle with salt and pepper and oregano. Topwith cheese slices.Cover with aluminum foil and bake 15 minutes. Remove foil andcontinue baking until nicely browned, 15 to 20 minutes. Serves 6.SOURCE: *QuickItalian Cuisine International, Knapp Press C 1984 ISBN0-89535-147-1 SHARED BY:Jim Bodle 3/93 ','Maria','40836','0','','','yes','yes','yes','yes','0','0','192.168.1.189','[email protected]','40831');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3874','CHICKEN ORLEANS','30','6Chicken breasts, boneless, Skinless 1Stick butter 1Cl Garlic, crushed 1/2c.Cooking sherry 15oz.Can mushroom soup Parsley and rosemary to Taste 1Stalk celery, cut 1cn(small) onions, or 1onion cut into chunks Lime juice Seasoned flour (add beau Monde and pepper to flour) ','Brush chicken with lime juice: coat with seasoned flour. Brown in 1 stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2 cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of chicken in casserole. Sprinkle with parsley and rosemary: cover with sauce. On top, put 1 stalk of cut celery and 1 small can of white onions. Bake 2 hours at285-300 F: cover for first hour. Serve sauce over rice.Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120 ','Maria','40837','0','','','yes','yes','yes','yes','0','0','192.168.1.190','[email protected]','40832');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount

` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3875','CHICKEN PAPRIKA','30','3/4c Vegetable juice 11/2 ts Flour 2tsp.Paprika 1/2tsp.Seasoned salt 1tsp.Olive oil 1/4c Sliced green onions - including tops 1Garlic clove: min

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ced 1/2lbChicken breasts - cut in 2-inch strips 2tbs.Dairy sour cream 1c Hot cooked rice GarnishSnipped fresh parsley 2to 3 minutes, oruntil mixture boils. Stir, cover, and cook on ','Combine vegetable juice, flour, paprika, and salt in small bowl: set aside. Heat oil in medium skilletover medium heat. Add onions and garlic: cook 1 minute. Add chicken strips and cook until chicken is lightly browned. Add vegetable juice mixture. Cook until mixture boils, stirring often. Reduce heat to low: cover and simmer 15 minut

es. Remove from heat and stir in sour cream. Serve over rice. Sprinkle with parsley.Microwave Oven Instructions:Combine vegetable juice, flour, paprika, andsalt in small bowl: set aside. Combine oil, onions and garlic in medium microproof baking dish. Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips and cook on HIGH 1 minute. Stir and cook 1 additional minute or until chicken loses its pink color. Add vegetable juice mixture, cover and cook on HIGHMEDIUM-LOW (30% power) 15 minutes. Remove from oven and stir in sour cream. Serve over rice. Sprinkle with parsley.Each serving provides:* 335 calories* 29.2g. protein* 8.6 g. fat* 33.4 g. carbohydrate* 914 mg. sodium* 76 mg. cholesterolReprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','40838','0','','','yes','yes','yes','yes','0','0','192.168.1.191','[email protected]','40833');INSERT INTO `rimjimar_addspi

ces`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3876','CHICKEN PARISIENNE','30','6mediumChicken breasts 10 1/2oz.Cream of mushroom soup Salt and Pepper Paprika 4oz.Sliced mushrooms,dralned Optional ingredients 1/2c.Dry white wine, vermouth 1c.Dairy sour cream mlxed with 1/4 cup flour ','Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place chicken breasts in CROCK-POT.Mix white wine, soup, and mushrooms until well combined.Pour over chicken breastsin CROCK-POT. Sprinkle with paprika. Cover and cook on low 6 to 8 hours. (High:2 1/2 to 3 1/2 hours). Remove chicken breasts and stir in sour cream mixture during last 30 minutes. Serve sauce over chicken with rice or noodles. From Rival Crock-Pot cookbook, date unknown ','Maria','40839','0','','','yes','yes

','yes','yes','0','0','192.168.1.192','[email protected]','40834');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3877','CHICKEN PARMESAN','30','1/3c Parmesan cheese, grated 1/4t Italian seasoning, crushed 3x Chicken breast, * 1/4c Green onion, sliced 1T Margarine 1T Flour, all-purpose 1/2c Milk, skim 5oz Spinach, frozen ** 1T Pimiento, chopped lengthwise. 213mgSodium, 361mg Potassium LEMON ASPARAGUS AND CARROTS 26 CAL. PINEAPPLE-PEAR MOLD 94 CAL. PEACH BAVARIAN 132 CAL. ','* chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved** 1/2 of a 10-ounce package frozen chopped spinach,thawed and drainedPERSERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat, 77mg Chol.,In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly: set remaining cheese mixture aside.ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour: add milk all at once. Cook and stir till bubbly: stir in drained spinach and pimiento. Spoon spinach mixture over chicken:sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30to 35 minutes or till tender. BETTER HOMES AND GARDENSMENU: CHICKEN PARMESAN

202 CAL. ','Maria','40840','0','','','yes','yes','yes','yes','0','0','192.168.1.193','[email protected]','40835');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3878','CHICKEN PARMIGIANA','30','1 1/2tbs.Olive

oil 2Whole small chicken breasts skinless and boneless split and blotted dry Salt Freshly ground black pepper 3/4c.Purchased marinara sauce =OR=- Spaghetti sauce 1tsp.Dried oregano: crumbled 8oz.Fresh mozzarella cheese th

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inly sliced ','IN A LARGE, HEAVY oven-proof skillet, heat the oil until hot and almost smoking. Add the chicken breasts, turn back down to medium-high heat and saute until lightly browned, about 3 minutes. Season with salt and pepper. Turn and cook the second side for 1 minute. Remove the breasts, let them cool slightly, then slice into a fan. Return the chicken to the pan, pour over the marinara or spaghetti sauce, sprinkle on the oregano, place the mozzarella slices on top. Turn on your broiler and adjust the rack to 6 inches from the heat. Run unde

r the broiler until the cheese is hot and bubbling. Serve at once with boiled orzo pasta. ','Maria','40841','0','','','yes','yes','yes','yes','0','0','192.168.1.194','[email protected]','40836');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3879','CHICKEN PASTA ITALIANA','30','2qt.Water 1/2c.Dry White Wine 4(4 Oz.) Boneless, Skinned Chicken Breasts 4clGarlic 3tbs.Thinly SlicedBasil 1/8tsp.Salt 1/8tsp.Pepper 2tbs.Lemon Juice 4oz.Uncooked Rigatoni Pasta 1tbs.Olive Oil 1mediumSize Red Pepper Julienne 4Ripe Olives Thinly Sliced ','Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chickenamp:amp: Garlic. Reduce Heat amp:amp: Simmer 15 Min. OR Until Chicken Is Done.

Remove Chicken amp:amp: Garlic From Broth, Reserving Broth. Let Chicken Cool.Cut Chicken Into 1/2in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper amp:amp: Lemon Juice.Mix Well amp:amp: Set Aside.Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. RinseUnder Cold Water. Drain. Toss Pasta With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers amp:amp: Olivesin A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.) ','Maria','40842','0','','','yes','yes','yes','yes','0','0','192.168.1.195','[email protected]','40837');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('3880','CHICKEN PATE','30','1 1/2c Chicken Breast,cooked,minced 8oz.Neufchatel Cheese, softened 3tbs.Chopped Onion 2tbs.Dry Sherry 2tbs.Mayonnaise (diet) 2tsp.Lemon juice 1/4tsp.Hot sauce 1/8tsp.Ground Nutmeg 1ds Paprika 10gcholesterol, 30 mg sodium, 27 mg potassium. ','Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender: process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. PER SERVING (1 T): 28 calories, 2.8 g fat, .3 g carbohydrates, 0g fiber, ','Maria','40843','0','','','yes','yes','yes','yes','0','0','192.168.1.196','[email protected]','40838');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3881','CHICKEN PERI-PERI SAUCE','30','1/4c.Fresh lime juice 2tbs.Cidervinegar 1/2tsp.Paprika 1/4tsp.Angostura bitters 1tsp.Hot pepper sauce,or to taste 1Dried hot red chili 1Fresh chili (such as jalapeno) 2Cloves garlic 2lbWhole chicken breast, with skin and bone ','Combine the lime juice, vinegar, paprika, bitters and hot pepper sauce in a glass baking dish.Wearing kitchen gloves, split the dried chili with a sharp paring knife and remove the seeds. Do the same with the jalapeno pepper. Mash the peppers with the garlic into a smooth paste using a mortar or an electric spice grinder. Add the paste to the lime mixture in the baking dish and combine.Toss the chicken pieces and swish them in the marinade until they are completely coated. Cover and let marinate overnight in the refrigerator.Remove the chicken from the marinade and gr

ill or broil until cooked through and burnished, about 20 minutes on each side.Baste frequently with the marinade. If the chicken looks like it is beginningto burn, moveit farther away from the heat source. Serve hot with chilled orang

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e sections and plenty of napkins.Makes 4 servings.NUTRITION INFORMATION PERSERVING: Calories: 456 Protein: 68 gCarbohydrates: 18 g Fat: 18 g Saturated Fat: 5g Cholesterol: 192 mg Sodium: 178 mg NOTE: quot:Peri-peri, the nationalhot sauce of Zimbabwe, is an ancestor of many of our Acadian (and other southern) hot sauces. It enhances lamb, beef and fish as well as chicken, and a splashin the glass makes a mean Bloody Mary. quot:[Judith Benn Hurley in THE WASHINGTON POST: Aug 22, 1990]Posted by Fred Peters.','Maria','40844','0','','','yes'

,'yes','yes','yes','0','0','192.168.1.197','[email protected]','40839');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3882','CHICKEN PICCATA','30','5Chicken breasts Pepper Flour to dredge 1/4c.Olive oil 5Garlic cloves, sliced 1/4c.Wine, white 1/4c.Demi-glace (opt.) Lemon juice from 1 lemon 1/2c.Butter Parsley, chopped finely ','Bone and skin chicken breasts. Gently poundthe meat with a mallet until thin and flat but not broken. Sprinkle meat with black pepper, dredge lightly in flour.Preheat a heavy wide skillet. Add the oliveoil and saute the garlic until lightly browned, then remove and reserve. Turn upthe heat and fry the chicken quickly. Remove the chicken and set aside.Drain oi

l from pan, then deglaze pan with white wine. Add demi-glace if desired, lemon juice and the reserve garlic. Stir well to heat the sauce thoroughly. Add the butter. The garlic can be removed with a slotted spoonor left in. Add the parsley and spoon over the chicken.This dish is excellent when prepared with Chukar, pheasant, Hungarian partridge, blue grouse or ruffed grouse. The demi-glace can be left out. ','Maria','40845','0','','','yes','yes','yes','yes','0','0','192.168.1.198','[email protected]','40840');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3883','CHICKEN PINWHEELS','30','1tsp.Basil leaved, dried 1/2tsp.Seasoned salt 1/4tsp.Seasoned pepper 1/4tsp.Garlic powder 4Chicken breast halves skinned, boned 4slHam, deli, low-fat 2tbs.Lemon juice Paprika Let

tuce Tomatoes, cherry ','Combine basil, seasoned salt and pepper, garlic powder: set aside. Place chicken between sheets of plastic wrap, pound to 1/4 quot: thickness. Lightly sprinkle seasonings over each chicken breast, top with slice of ham. Rollup, beginning with longest side. Place rolls seam side down in baking dish. Drizzle with lemon juice, sprinkle with paprika. Bake in preheated 350F oven 20-25 mintes. Chill. Slice into 1/4 quot: rounds, arrange on lettuce leaf line platter, garnish with cherry tomatoes.Nutritional Analysis per serving: 25 calories, 4 g.protein, 0 g. carbohydrate, 1 g. fat, 0 g. dietary fiber, 12 mg.cholesterol, 53 mg. sodium.Calories from fat: 35%Original recipe from Modern Maturity, April-May 1993.Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] ','Maria','40846','0','','','yes','yes','yes','yes','0','0','192.168.1.199','[email protected]','40841');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3884','CHICKEN POT PIE # 2','30','4Boneless chickenbreasts 1Can cream chicken soup 1Can cream celery soup 1c.Swanson`s chicken broth 1Stick margarine: melted 1c.Milk 1Box frzn peas amp: carrots: 1c.SELF-RISING flour 1tsp.Baking powder ','Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding.) Pour over soup layer. Bake at 350degrees for 1 hour. Crust will brown. ','Maria','40847','0','','','yes

','yes','yes','yes','0','0','192.168.1.200','[email protected]','40842');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènCommen

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ts` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3885','CHICKEN PROSCIUTTO WITH MUSHROOM SAUCE','30','3Whole chicken breasts, Skinned, boned, amp: halved 1/4c Chopped onion 2tb Dijon mustard 1c Half amp: half or a small can of chicken gravy 1/2lb Sliced fresh mushrooms 16oz Pkg frozen broccoli Paprika 5tb Butter or margarine 1/4c Flour 1c Chicken broth 1/4c White wine 4oz Grated swiss cheese 6sl Ham or prosciutto, thin a large skillet over medium h

eat, melt 2 Tbsps of butter or the same skillet, melt the remaining 3 Tbsps.of butter or mar- ','1. Place one chicken breast between two pieces of plastic wrap and pound with mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Set aside. Heat oven to 400F.margarine. Cook chicken in butter or margarine until lightly brownedon both sides, about 5 min. Remove the chicken.garine. Add the onions and saute until tender, about 2 min. Remove from heat. Stir in flour and mustard. Gradually add chicken broth, half and half (or gravy)and wine (or water). Add mushrooms. Cook over low heat until mixture thickens and boils, stirring constantly. Add 1/2 of the swiss cheese, and stir until melted.4. Arrange broccoli on the bottom of an ungreased 13 x 9 baking pan. Spoon half(2 cups) of the sauce over the broccoli. Alternate ham (prosciutto) and chickenbreasts, slightly overlapping, over the sauce and broccoli down the center of t

he dish. Tuck ends of ham slices under the chicken. Pour the remaining sauce over the chicken. Bake at400F for 20-30 minutes, or until chicken is tender. Removefrom oven, and sprinkle with remaining swiss cheese, and paprika. Bake an additional 2 minutes or until cheese is melted. ','Maria','40848','0','','','yes','yes','yes','yes','0','0','192.168.1.201','[email protected]','40843');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3886','CHICKEN ROLLS','30','6Chicken breast 2tsp.Dried sage 1/2tsp.Salt 1/2tsp.Black pepper 2tsp.Minced garlic 6Slices ham 1/3c.Flour 1/2c.Vegetable oil ','PLACE A CHICKEN BREAST between two sheets of wax paper or plastic wrap and pound to an even thickness of 1/4-inch with the bottom of a small skilletor the blunt side of a meat ma

llet. Repeat with remaining chicken breasts. Mix the sage with the salt, pepperand garlic. Rub the mixture on one sideof the chicken breasts. Place a slice ofham over the seasoning, and then roll the chicken breast into a spiral. Secure the spiral closed with toothpicks or by tying them with string. Rub the rolls lightly with flour, shaking off any excess. Pour the oil into a skillet, and heat it over medium heat. Add the chicken rolls, being careful not to crowd the pan, and cook until golden brown on the bottom. Turn with tongs, and cook until all sides are brown, and the chicken is cooked in the center, about 15 to 20 minutes.Drain on paper towels, and serve immediately. Serves 6. ','Maria','40849','0','','','yes','yes','yes','yes','0','0','192.168.1.202','[email protected]','40844');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3887','CHICKEN SALAD','30','1Small sweet pickle 11-inch piece onion 1Cooked chicken breast, cubed 1/3c.Mayonnaise 1/2tsp.Sugar 1dashSalt 1dashPepper ','Place pickle and onion in blender or food processor. Process until finely chopped. Add chickenand process 3 fast pulses. Add remaining ingredients and process 2 fast pulses.Yield: 1 Cup ','Maria','40850','0','','','yes','yes','yes','yes','0','0','192.168.1.203','[email protected]','40845');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3888','CHICKEN SALAD ASIAN-STYLE','30','4Chicken breast halves cooked, skinned, boned broken into small pieces 1cn Water chestnuts (8 oz can) drai

ned, sliced 3Green onions with tops chopped 1/4c Sesame seeds, toasted 1/3c Sliced almonds, toasted 1tb Poppy seeds Dressing 1cn Chow mein noodles (3 oz can) 1Medium head iceberg lettuce broken into small pieces larg

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e bowl, mix together chicken, water chestnuts, green onions, serving time, mix chicken mixture with noodles and lettuce. Makes ','sesame seeds, almonds and poppy seeds. Pour Dressing over chicken mixture: toss gently to mix well. Refrigerate salad until chilled, about 2 hours.6 servings.DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper. Add 1/2 cup salad oil: shake to mix well.NUTRITIONALINFORMATION PERSERVING: 295 calories: 23 grams protein:14.8 grams fat: 18.8 gram

s carbohydrates: 49 milligrams cholesterol:143 milligrams sodium. ','Maria','40851','0','','','yes','yes','yes','yes','0','0','192.168.1.204','[email protected]','40846');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3889','CHICKEN SALAD WITH BLACK BEANS','30','1/4c.Fermented Chinese blk. beans 1lbSnow peas 1/4c.Dry sherry 1c.Low-sodium chicken broth 2tbs.Finely minced garlic 2tsp.Finely minced fresh ginger =OR=- 1tbs.-Powdered ginger 4Chicken breast halves (boned) 3tbs.Salad oil Optional ingredients 2tbs.Dark sesame oil 1/4bnCilantro ','SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling sal

ted water for 30 seconds. Immediately drain and plunge into ice water to chill.Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour themixture into a mixing bowl, let cool for 10 minutes, then transfer the mixtureto a blender. Running the blender on medium, slowly add both oils. When it`s time to put dinner on the table, pour the sauce onto a platter, and place a pile ofsnow peas in the centerof the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetabl

es around the chicken and sprinkle with cilantro. ','Maria','40852','0','','','yes','yes','yes','yes','0','0','192.168.1.205','[email protected]','40847');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3890','CHICKEN SALAD WITH LEMON,RAISINS AND CROUTONS','30','Croutons1 1/2c French bread cubes about 1/2-inch cubes Olive oil spray or nonstick cooking spray Salad1lb Chicken breasts boneless and skinless 2Stalks celery: minced 1/3c Golden raisins Peel of 1 lemon finely grated 6Romaine leaves 6Radicchio leaves (see note) 2ts Lemon juice 1ts Olive oil Dressing1/2cPlain nonfat yogurt 1/3c Light mayonnaise 2tb Lemon juice 2ts Dijon-style country mustard or grainy mustard 2ts Honey 1tb Minced fresh rosemaryleaves 1/8ts Salt: to 1/4 ts Freshly ground black pepper to taste PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the PREPARE THE SALAD:Place the chicken in a pan and cover with PREPARE THE DRESSING: In a bowl, stir together the yogurt, ','olive oil spray or nonstick cooking spray. Spread the bread cubes on the sheet and spray lightly again 3 times. Place in apreheated350-degree F oven about 20 minutes, or until golden. Remove from the oven and cool.water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from the liquidand cool. Cut into small chunks or pull into shreds.3. Combine the chicken withthe celery, raisins and lemon peel. mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Stir into the salad, cover and refrigerate until readyto serve.5. Wash the romaine and radicchio, pat dry and wrap in paper towels. Re

frigerate.6. When ready to serve, stir together 2 teaspoons lemon juice and 1 teaspoon olive oil. Tear the lettuce into small pieces and toss with the lemon-oil mixture. Divide between plates and top with the chicken salad. Garnish with t

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he croutons. Note: If radicchio is unavailable or too expensive, substitute red leaf lettuce.','Maria','40853','0','','','yes','yes','yes','yes','0','0','192.168.1.206','[email protected]','40848');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3891','CHICKEN SALTIMBOCCA','30','1tbs.Ground black pepper 1/2c.But

termilk 2Boneless chicken breasts each split in half 4slHam 8Fresh sageleaves: -=OR=- 1tsp.-Dried Sage 1/2c.Flour 2c.Cooking oil ','COMBINE PEPPER AND BUTTERMILK in a bowl or glass pie dish large enough to hold the chicken in one layer and set aside. Place the flour on a plate and set aside. Placea slice of ham under the skin of the chicken and place 2 sage leaves or some dried sage inside. Place the breasts in the buttermilk and place in the refrigerator for 20 minutes. Turn the breasts over and let sit another 20 minutes. Heat a1-inch depth of oil in a heavy skillet to375F. Oil is hot enough for frying whena droplet of water bubbles and dances across the surface. Remove the chicken from the refrigerator, remove from the marinade and wipe off excess buttermilk. Dust the breasts on both sides with flour and place in the hot oil. Cook about 6 minutes, turn and cook until a golden brown crust forms, about another 6 to 8 min

utes. Remove the breasts and drain on an absorbent towel. Serve immediately. ','Maria','40854','0','','','yes','yes','yes','yes','0','0','192.168.1.207','[email protected]','40849');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3892','CHICKEN SATE WITH PEANUT SAUCE','30','Marinade1tbs.Light brown sugar 1tbs.Curry powder 2tbs.Crunchy peanut butter 1/2c.Soy sauce 1/2c.Freshly squeezed lime juice 2Garlic cloves, minced Crushed dried chile peppers --------------------------- 6Chicken breast halves, =FFboned, skinned, and cut =FFinto 1/2 quot: wide strips Peanut Sauce2/3c.Crunchy peanut butter 1 1/2c.Coconut milk, unsweetened 1/4c.Freshly squeezed lemon juice 2tbs.Soy sauce 2tbs.Molasses (or brown sugar) 1tsp.Fresh ginge

r root, grated 4Garlic cloves, minced 1/4c.Chicken broth 1/4c.Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs ','To make the marinade, combine the first 7 ingredients in a shallow dish. Thread thechicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours,although overnight is preferable.Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce isas thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur=82e briefly. Add chicken broth and cream and blend until smooth.This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler.Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. ','Maria','40855','0','','','yes','yes','yes','yes','0','0','192.168.1.208','[email protected]','40850');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3893','CHICKEN SATé WITH PEANUT SAUCE','30','Marinade1tbs.Light brown sugar 1tbs.Curry powder 2tbs.Crunchy peanut butter 1/2c.Soy sauce 1/2c.Freshly squeezed lime juice 2Garlic cloves, minced Crushed dried chile peppers --------------------------- 6Chicken breast halves, boned, skinned, and cut into 1/2 quot: wide str

ips Peanut Sauce2/3c.Crunchy peanut butter 1 1/2c.Coconut milk, unsweetened 1/4c.Freshly squeezed lemon juice 2tbs.Soy sauce 2tbs.Molasses (or brown sugar) 1tsp.Fresh ginger root, grated 4Garlic cloves, mi

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nced 1/4c.Chicken broth 1/4c.Heavy cream Cayenne pepper Grated limezest Fresh cilantro sprigs ','To make the marinade, combine the first7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate

heat, stirring constantly, until the sauce is as thick as heavy cream (about 15minutes). Transfer to a food processor or blender and purée briefly. Add chickenbroth and cream and blend until smooth. This mixture can be made several hoursahead and stored in the refrigerator. Bring to room temperature before serving.Prepare moderate-hot charcoal coals or preheat a broiler.Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce fordipping. ','Maria','40856','0','','','yes','yes','yes','yes','0','0','192.168.1.209','[email protected]','40851');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`

,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3894','CHICKEN SAUTE WITH APPLES *','30','Patti 4Chicken breasthalves: boneless, skinless 1/2tsp.Salt 1 1/2tbs.Lemon juice 6tbs.Butter: divided 1Onion: finely chopped 1/4c.Apple juice 1/2c.Chicken broth 1largeApple: cored, thin sliced 2tbs.Brown sugar 1/4c.Sour cream Saltamp: pepper to taste ','Sprinkle chicken with salt and lemon juice. In heavy skillet, melt 4 tbls butter. Add onion and chicken. Brown until golden. Addapple juice and broth. Cover: cook until tender, about 15 minutes. Removeto platter: keep warm. In small skillet, melt remaining butter. Add apple slices. Sprinkle with brown sugar. Saute until tender crisp. Reduce chicken liquid in skillet to 2/3 cup. Add sour cream. Seasonto taste. Pour sauce over chicken. Place apple slices around edge of platter. ','Maria','40857','0','','','yes','yes','yes','yes','0','0','192.168.1.210','[email protected]','40852');INSERT INTO

`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3895','CHICKEN SAUTE WITH ORANGES AND AVOCADOS','30','6Chicken breasts halves 2tbs.Minced parsley Boned and skinned 1tsp.Finely grated orange peel All purpose flour 1pinchRosemary 3tbs.Butter 3tbs.Raspberry vinegar 2tbs.Safflower oil 2Oranges peeled 3/4c.Orange juice Sectioned amp: seeded 1/3c.Dry white wine 2Avocados, peeled 1/3c.Sliced mushrooms Pitted amp: sliced ','Pound chicken slightly to flatten into eventhickness. Dredge lightly in flour, shaking offexcess. Heat butter with oil in heavy largeskillet over medium high heat. Add chicken(inbatches if necessary) and saute on both sides untilwell browned. Add orange juice, wine, mushrooms,parsley, orange peel and rosemary and bring tosimmer. Let simmer 5 minutes. Transfer chicken toheated serving platter usingslotted spoon. Addvinegar to skillet and continue simmering, scraping upany browned bits, until sauce is reduced by 1/3.Pour sauce over chicken, garnishwith orangesections and avocado slices. Serve immediately.Serve with a simple spinach salad, desert, bread,and a dry Chenin Blanc. ','Maria','40858','0','','','yes','yes','yes','yes','0','0','192.168.1.211','[email protected]','40853');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3896','CHICKEN SCALOPINE','30','4tbs.Butter, divided 4c.Sliced fresh mushrooms 6Boned chicken breasts flat 1/3c.Thin sliced green onions 1/3c.Water 1/4c.White wine 1/2tsp.Chicken bouillon mix 1/3c.Whipping cream 1Salt amp: pepper to taste ','Melt 2 tablespoons of butter in large non stick frypan. Saute mushroomsuntil tender and any liquid has evaporated: remove from pan: set aside. Melt re

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maining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through: remove from pan: set aside. Add onionsto pan: saute until tender. Add water, wine and boulillon mix to pan. Bring toboil. Cook and stir until mixture is reduced by half. Add cream to pan. Cookand stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings. ','Maria','40859','0','','','yes','yes','yes','yes','0','0','

192.168.1.212','[email protected]','40854');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3897','CHICKEN SCALOPPINE WITH MUSHROOM SAUCE','30','1lbChicken Breasts, boned and skinned 2tbs.Flour Salt and Fresh Ground Pepper 1Egg 2 T. Water 1 1/2c.Breadcrumbs 3-5 T. Olive Oil (Virgin or Extra) 1To 2 T. Butter ','CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom Sauce (nextmessage) Pound chicken between sheets of waxed paper til thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour mix, dip in egg mixture, and then roll well in breadcrumbs.IMPORTANT: LET COATED MEAT quot:REST quot: FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS

WAY THE CRUMBS WON`T FALL OFF THE CHICKEN. Try it~- it works! Heat oil and butter in large skillet over medium high heat. Add meat in batches and saute until browned, turning once, about 3 to 5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce over! ','Maria','40860','0','','','yes','yes','yes','yes','0','0','192.168.1.213','[email protected]','40855');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3898','CHICKEN SCAMPI amp: LINGUINI','30','1lbLinguini 2Whole chicken breasts: boneless, cut 1 quot: pieces 1/2c.Butter or margarine 1/2c.Oil 2Cloves garlic: minced 2bnBroccoli: chopped 1largeRed pepper: cut into 1 quot: chunks 1tsp.Salt 1Lemon: juiceof Parmesan cheese ','Put on water for linguini. Heat butter and oil inla

rge skillet, add garlic and saute 2 minutes. Addchicken and cook, stirring constantly, until golden.Push to one side, add broccoli and red pepper. Cook 2minutes. Season with salt and pepper, sprinkle withlemon juice and cook 2 minutes. Whenwater comes toboil, cook linguini, then drain pasta. Add chicken andvegetable sauce to pasta and toss to coat evenly.Serve with grated parmesan cheese ','Maria','40861','0','','','yes','yes','yes','yes','0','0','192.168.1.214','[email protected]','40856');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3899','CHICKEN SOUP WITH GALANGAL (KAI TOM KHA)','30','2Stalks lemon grass 1c.Water 4c.Coconut milk 8Chicken thighs or 1 1/3lbChicken breast, diced 10slGalangal 2tbs.Fish sauce 3smallFresh chilies 3Bergamot leaves 2tbs.Lemonjuice GarnishSpring onions, shredded Chilies, shredded ','This one`s a bit more complex and gets into some exotic ingredients. All of them should be available from an Asian grocery. If you have any questions about what the ingredients are or how to use them, just ask. The only thing that can not be substituted for is the fish sauce. You could use ginger instead of galangal, but the soup would lack the perfumed, exotic aroma of the galangal that addsso much to the dish.Lime zest could be used for the bergamot leaves.Cut the lemon grass into 1-inch pieces. Bring the water to the boil with half the coconut milk. Then add the chicken, lemon grass, galangal and 1 tablespoon fish sauce.Simmer for about 20 minutes or until the chicken is cooked. Less cooking time will be required for diced chicken breast.Stir in the remaining coconut milk andturn up the heat. As soon asit begins to boil, toss in the whole chilies and be

rgamot leaves. Stir, and remove from the heat.Serve in individual bowls. Sprinkle each with lemon juice and fish sauce to taste and garnish with slivers of spring onions and chili.From quot:Discover Thai Cooking quot: by Chaslin, Canungma

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i and Tettoni, Times Editions, Singapore. 1987Posted by Stephen Ceideburg: February 6 1991. ','Maria','40862','0','','','yes','yes','yes','yes','0','0','192.168.1.215','[email protected]','40857');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3900','CHICKEN SOUP WITH LEMON AND GINGER (KAI TOM KHING)','30','2tbs.

Olive oil 1Clove garlic, chopped 12oz.Chicken breast, diced 4c.Water 4oz.Straw mushrooms, chopped 2tbs.Lemon juice 2smallGreen chilies, slicedin rings 2Spring onions, chipped 1pinchGround ginger GarnishCoriander leaves ','Here`s another simple recipe. Straw mushrooms are available cannedin the Oriental section of many supermarkets or fresh in Asian groceries. Enoki mushrooms would probably be a good substitute, although I haven`ttried that...Heat the oil in a saucepan or wok and fry the garlic until soft butnot brown.Add the chicken and stir-fry for 5 minutes. cool a little. Add the water and mushrooms. Bring to the boil and simmer for 10 minutes. Add the lemon juice. Cover, and cook gently for a further 10 minutes.Add the chilies, spring onions and ginger. Remove from the heat. Sprinkle with coriander leaves before serving.From quot:Discover Thai Cooking quot: by Chaslin, Canungmai and Tettoni,

Times Editions, Singapore. 1987Posted by Stephen Ceideburg: February 6 1991. ','Maria','40863','0','','','yes','yes','yes','yes','0','0','192.168.1.216','[email protected]','40858');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3901','CHICKEN STIR FRY','30','4Chicken breasts: boneless skinless 2largeCarrots:sliced in thin wheels 2Green pepper:diced 1Red Pepper:diced, opt 2tbs.Vegetable oil 1 1/2c.Chicken stock 2tbs.Soya sauce:low sodium 2tbs.Cornstarch 2tbs.-hot water Optional Items2Garlic cloves: minced 1tbs.Ginger, fresh:finely chopped 2Celery stalks: sliced 1Onion:diced 3Green onions:sliced 1/2c.Mushrooms: thin sliced 1smallBrocolli stalk:* divided in small flowerets 1/2smallCauliflower:divided into small flowerets:* 

1/2lbGreen beans:* 1/2lbAsparagus tips:* 2c.Snow peas: strings removed 1c.Bok choy:sliced 1c.Bean sprouts: add at last minute with toppings Optional Toppings1/4c.Walnuts: cashews or peanuts 1/4c.Coconut: unsweetened, flaked ','Use optional vegetables when they are in season.*Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry.Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir frychicken over medium high heat till browned on all sides (about 3 minutes). Add carrots, peppers and any optional vegetables and sprinkle with soya sauce. Stir fry vegetables until softened. (approx 3-5 minutes) Mix cornstarch with hot waterand add to hot chicken stock. Pourin wok. Cover and steam stir fried vegetablesand chicken for about 2-3 minutes. Lift cover and cook, stirring till sauce thickens, about 2 minutes more. Top with any desired toppings (nuts or coconut). Serve over hot cooked rice. ','Maria','40864','0','','','yes','yes','yes','yes','0','0','192.168.1.217','[email protected]','40859');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3902','CHICKEN STUFF','30','1 1/2lbChicken, Cut in stripsor Boneless brests 4slSwiss Cheese, to cover Chicken breasts 1cnCream of Celery Soup Low Salt 1cnCream of Mushroom Soup Low Salt 1packageStuffing Mix 1c.Rose or Blush Wine ','Preheat oven to 375, if glass panis used 350.Mix soup and wine together. Place chicken breasts in pan, if chickenstrips are used form to the size of breast. If desired a slice of ham can be placed on the chicken. Place cheese over the chicken breast. Cover all with stuffing mix. Pour Soup mixture over all to moisten stuffing. Cover and bake for 35

-45 min.Serve with a Caesar Salad. VARIATION: After Cooking for 20 mins remove from oven and place Broccolli flourettes over Stuffing. Cover and replacein oven to finish.','Maria','40865','0','','','yes','yes','yes','yes','0','

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0','192.168.1.218','[email protected]','40860');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3903','CHICKEN STUFFED SHELLS','30','4c.Large shell pasta cooked 4Large boned chicken breast 1tbs.Italian seasoning 1tsp.Ground fennel 2dashCeyene pepper 5Turns pepper (about 1 ts) 2Cloves garlic 1lbSpinach ','cook the pasta and coolpound the chicken to a pulp, cook with everything except pasta and spinach, put this mess in the food processor (blender) {drippingsand all} set for destroy, proceed to make a firm paste, add spinach and destroyfor 30 seconds.carefully spoon into shells (I use a baby food spoon)place shellsinto a baking dish, bake for 10 mins at 300 (until all liquidis gone and the chicken is starting to get crusty around the edges.cover with your favorite sauceand enjoy (I like alfredo for this dish) Submitted By WILLIAM BLAYLOCK On MON,12-13-93 (01:21) ','Maria','40866','0','','','yes','yes','yes','yes','0','0','192.168.1.219','[email protected]','40861');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_d

ate` )VALUES ('3904','CHICKEN TACO CASSEROLE','30','1largeChopped onion 3tbs.Margarine 1cnChopped chilies (small) 2c.Tomato juice 1cnCheddar cheesesoup 1tsp.Chili powder 1/4tsp.Garlic powder 2c.Chopped chicken breast,cooked 1Dozen tortillas 1c.Grated cheese ','Saute onion in butter. Addchilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Addchopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all isused. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. Thisserves about 8.Randy Rigg ','Maria','40867','0','','','yes','yes','yes','yes','0','0','192.168.1.220','[email protected]','40862');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRat

ing` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3905','CHICKEN TACO SALAD','30','44-oz skinned and bonedchicken breast halves 1tbs.Tex-Mex spice mix Vegetable cooking spray 1c.Chopped mango (1 medium mango) 1/2c.Chopped green pepper 1/2c.Chopped sweet red pepper 1/2c.Chopped jicama 1tbs.Chopped fresh cilantro Spicy southwestern dressing 410-inch flour tortillas 6c.Shredded bibb lettuce Tex3tbs.Chili powder 2tbs.Ground cumin 1tbs.Ground black pepper 1tbs.Salt 1tbs.Garlic powder 1 1/2tsp.Ground red pepper Spicy Southwestern Dressing1tbs.Tex-Mex Spice Mix 2tbs.Lime juice 1tbs.Vegetable oil 2tbs.Water 1tsp.Sugar ','Coat chicken with Tex-Mex Spice Mix. Cover and chill 8 hours.Cook chicken in a large nonstick skillet coated with cooking spray over medium heat 4-5 mins on each side. Chill.Chop chicken andplace in a medium bowl. Add mango and next 4 ingredients: toss with Spicy Southwestern Dressing.Place each tortilla in a medium-size microwave-safe bowl. Microwave at high 1.5 mins or until crisp.Place lettuce into tortilla shells and topwith chicken mixture.To make Tex-Mex spice mix:Combine all spice mix ingredientsthoroughly and store mixture in a sealed container in a cool, dark, dry place up to 3 months. Yields 8.5 tablespoons.TO MAKE SPICY SOUTHWESTERN DRESSING: Combine all dressing ingredients. Yeilds 6 tablespoons. ','Maria','40868','0','','','yes','yes','yes','yes','0','0','192.168.1.221','[email protected]','40863');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3906','CHICKEN TARRAGON','30','1lbChicken breast: boneless skinned 2tbs.Low-sodium soy sauce: 2tbs.WaterJuice of 1 lemon 1tsp.Sesame oil: 2clGarlic: minced 2tsp.Dried leaf tarragon: ','Trim any fat from chicken: cut into cubes or thin slices. In a medium-size bowl combine soy sauce, water, lemon juice and chicken: marinate 15 m

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inutes. In a non-stick pan or wok, heat oil and cook garlic 1 minute. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper: stir to combine. Serve with quot:Orzo and Pignoli quot: and quot:Minted Tomato Saute quot:.Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE:CAL: 164: CHO: 72mg:CAR: 72g:PRO: 27g: SOD: 368mg: FAT: 4g:Brought to you and yours via Nancy O`Brion and her Meal-Master ','Maria','40869','0','','','yes','yes','yes','yes','0','0','192.168.1.222','[email protected]','40864');INSERT INTO `rimjimar

_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3907','CHICKEN TEQUILA','30','1c.Strong chicken stock 9oz.Whole tomatoes: undrained 3Cloves garlic: minced 2Chicken breasts: boneless 1/2c.Tequila 2Juice from two limes Heavy dash cayenne pepper 1tsp.Chili powder 1tsp.Cumin 1/2tsp.Coriander Salt to taste Olive oil ','Simmer the chicken breasts in the stock, until tender. Remove and cube. Setaside, reserving stock. Saute` the garlic in olive oil. Add tomatoes (breakingup) and the remaining ingredients: simmer, covered1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce becomes too thick, add the chicken stock. Sprinkle with Parmesan cheese and garnish with fresh basil or parsley leaves. ','Maria','40870','0','','','yes','yes','yes','yes','0','0','192.168.1.223','[email protected]','40865');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3908','CHICKEN TIKKA','30','1 1/2lbChicken breast: boned amp: skinned Salt: to taste 1tsp.Chile powder 1tsp.Coriander seeds, ground 2tbs.Lime juice 2Garlic cloves, crushed Ginger, fresh: grated 2tbs.Oil 2/3c.Yogurt, plain Lime slices: to garnish ','Rinse chicken, pat dry with paper towels andcut into 3/4-ich cubes. Thread onto short skewers.Put skewered chicken into a shallow non-metal dish. In a small bowl, mix together yogurt, gingerroot, garlic,chile powder, coriander, salt, lime juice and oil. Pour over skewered chicken and turn to coat completely in marinade. Cover and refrigerate 6 hours or overnig

ht to allow chicken to absorb flavors.Heat grill. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade. Serve hot, garnished with lime slices. ','Maria','40871','0','','','yes','yes','yes','yes','0','0','192.168.1.224','[email protected]','40866');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3909','CHICKEN TONNATODÈSTE','30','4 1/4c.Chicken stock 6Chicken breast halves, skinned 1/2c.Mayonnaise 1/4c.Dry white wine 4Flat Anchovy fillets 1tbs.Oil from anchovies 1cnWater packed tuna, (7 oz.), drained 2tbs.Lemon juice 1/4tsp.Oregano Salt and pepper to taste 1tbs.Capers, drained (garnish) 2tbs.Chopped fresh parsley (garnish) 1Lemon, sliced (garnish) ','Keywords: For, April, Who, Don`t, Like, Mussels, Send, Anchovy, To, JimBring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock.For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper.Remove bones fromchicken breasts and cut meat into 1/2 quot: thick slices. Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capersand parsley on top and garnish with lemon slices. Serve cold or at room temperature. Serves 6.SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984ISBN0-89535-147-1 SHARED BY: Jim Bodle 3/93 ','Maria','40872','0','','','yes','yes','yes','yes','0','0','192.168.1.225','[email protected]','40867');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`

,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3910','CHICKEN TORTILLA CASSEROLE','30'

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,'6Corn tortillas 1/2c.Milk 1/2lbCheddar cheese: shredded 1cnGreen chili salsa 1cnCream of mushroom soup 1cnCream of chicken soup 3Chicken breasts: cooked, cut up ','Cut or tear the tortillas in 1/2 quot: squares. Put half of them on the bottom of a baking dish and cover with 1/2 of the cheese. Mixsalsa, both soups and chicken together. Add half of this mixture to the bakingdish. Repeat the layers and top with cheese. Cover and put in the frige for 24 hours. Bake at 350~F for 45 min. Uncover for the last 15 minutes to brown. 

','Maria','40873','0','','','yes','yes','yes','yes','0','0','192.168.1.226','[email protected]','40868');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3911','CHICKEN TORTILLA SOUP','30','1/2c.Onion: Finely Chopped, 1 Med 1Clove Garlic: Finely Chopped 2tbs.Vegetable Oil 4c.Chicken Broth 1/4c.Red Bell Pepper:Chopped 1tbs.Red Chiles: Ground 3/4tsp.Basil Leaves: Dried 1/2tsp.Salt 1/4tsp.Pepper 15oz.Tomato Puree: 1 can 1/2c.Vegetable Oil 106 quot:-dia Corn Tortillas: * 2c.Chicken Breasts: Cooked, ** Garnishes1Avocado Slices 1Cheese: *** ','* Corn Tortillas should be cut into1/2-inch strips.** Cooked Chicken breasts should be cut up or shredded.*** Us

e Monterey Jack or Chihuahua Cheese in this recipe.Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bellpepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling: reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds: drain. Divide tortilla strips and chicken among 6 bowls: pour broth over chicken. Top with cheese and avocado slices. ','Maria','40874','0','','','yes','yes','yes','yes','0','0','192.168.1.227','[email protected]','40869');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3912','CHICKEN TUSCANY','30','2tbs.Chopped fresh oregano, divided 2tbs.Chopped fresh thyme, divided 2tb

s.Chopped fresh rosemary, divided 2Cloves garlic, minced, divided 1/4tsp.Coarsely ground black pepper, divided 46-ounce boneless, skinless chicken breast halves 4tbs.Plus 1 1/2 teaspoons olive oil, divided 1/4c.Chopped shallots 1c.Marsala wine 1c.Homemade or canned chicken broth 2 1/2c.Sliced mushrooms 1/2c.Sun-dried tomatoes, julienned 1/2c.Sliced green onions 1 1/2c.Butter, cut into small pieces (3 sticks) ','In a small flat dish, sprinkle half the oregano, thyme, rosemary, garlic and black pepper. Place the chickenbreast halves in a single layer on top of the herbs. Pour 4 tablespoons oliveoil over the chicken. Sprinkle the remaining herbs, garlic and pepper over the chicken breasts. Cover and refrigerate for at least 3 hours or overnight.While chicken is marinating, prepare the Marsala reduction. In a saucepan, heat 1 1/2 teaspoons olive oil. Add shallots and saute until tender. Add the Marsala and chicken broth and stir to scrape up any brown bits from the bottom of the pan. Bring to a simmer and cook until reduced by half. Skim off excess fat and strain to remove shallots. Set aside.Grill or broil chicken breasts for about 7 to 8 minutes per side or until done. While the chicken is cooking, preheat a saute pan. Add the Marsala reduction, mushrooms, tomatoes and green onions. Bringto a simmer and reduce by half. Remove from heat and stir the butter into the sauce bit by bit, stirring constantly, until the sauce is slightly thickened.Serve thechicken breasts topped with the sauce.Makes 4 servings.From Rusty Pelican.From the Oregonian FOODday, 1/5/93.Posted by Stephen Ceideberg: November 6 1993. ','Maria','40875','0','','','yes','yes','yes','yes','0','0','192.168.1.228','[email protected]','40870');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,

`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3913','CHICKEN VELVET','30','1/2c.Raw chicken breast meat, minced 1tsp.Corn starch Salt 1/4c.Water 4Egg whites 2tbs.Oil ','1. Mince chicken very finel

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y. Add corn starch and salt to minced chicken. mix. Carefully add water to minced chicken mixture a few drops at a time until it is absorbed.2. Beat egg whitesuntil very stiff. Carefully fold chicken mixture into egg whites.3. Place 2 tablespoons oil in wok. Heat wok up under low medium heat for about 2 minutes. Carefully pat egg white mixture into the wok. Reduce heat to low setting. Cook, uncovered, in wok about 15 minutes until omelette is set. Carefully loosen omelette,flip to reverse side and cook a further 10 minutes. Remove to a serving platter.

 NOTE: If desired, omelette may be served with gravy from next recipe.','Maria','40876','0','','','yes','yes','yes','yes','0','0','192.168.1.229','[email protected]','40871');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3914','CHICKEN VERONIQUE *','30','Patti 4Chicken breast halves: skinless, boneless 2tbs.Butter or margarine 4oz.Mushrooms: sliced, drained 1/2c.Green onions: chopped 3tbs.White wine -OR- lemon juice 1/2c.Whipping cream 1c.Seedless grapes 1/2tsp.Salt 1/8tsp.White pepper ','Heat 1 tbls butterin 10 quot: skillet. Add mushrooms andsaute over medium-high heat for 2 minutes.Turnmushrooms onto heated platter. Add remaining butter toskillet. Place chicke

n into pan. Saute over mediumheat about 10 minutes, until chicken is cookedthrough, turning 2-3 times. Add onions and wine after5 minutes of cooking. Arrange cooked chicken overmushrooms. Drain mushroom juice into skillet. Heat panjuices toboiling. Add cream. Boil 2-3 minutes. Addgrapes to pan. Heat through. Stir in salt and pepper.Pour sauce and grapes over chicken. Serve immediately.(If chickenhas cooled off, return to pan for a fewminutes to reheat).Can be made ahead, covered and refrigerated. Beforeserving, return to pan and reheat over low heat, beingvery careful not to brown. OR, reheat, covered, inmicrowave using MEDIUM power for 1 minute. ','Maria','40877','0','','','yes','yes','yes','yes','0','0','192.168.1.230','[email protected]','40872');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_da

te` )VALUES ('3915','CHICKEN VINDALOO','30','2tsp.Cumin seeds, whole 1tsp.Peppercorns, black 1tsp.Cardamom seeds Cinnamon (3 in stick) 1 1/2tsp.Black mustard seeds, whole 1tsp.Fenugreek seeds, whole 5tbs.White wine vinegar 1tsp.Salt 1tsp.Cayenne pepper 1tsp.Brown sugar, light 10tbs.Vegetable oil 2largeYellow onions, peeled and cut into half-rings 6tbs.Water Ginger, fresh (1-inch cube), peeled and coarsely chopped 10Garlic cloves, peeled and coarsely chopped (or less) 1tbs.Coriander seeds, ground 1/2tsp.Turmeric, ground 2lbChicken breast (boneless), cut into bite-sized pieces 8oz.Tomato sauce 1/2lbNew potatoes, peeled and quartered ','Grind cumin seeds,black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seedstogether in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown.Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to theonions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low andsimmer for about an hour, or until potatoes are tender. Serve over rice. NOTES:* Spicy chicken curry -- Nearly every Indian restaurant serves something

that it calls Chicken Vindaloo, but the dish varies greatly from place to place.This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey`s quot:Indian Cooking quot: (Barron`s 1983). I`ve attempted to approximate t

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he Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. Yield: serves 4-6.* Don`t undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough.* This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal.: Difficulty: moderate.: Time: 30 minutes preparation, 2 to 3 hours cooking.: Precision: approximate measurement OK.: Jim Mattson: University of Calif

ornia at San Diego, La Jolla, Calif., USA : mattson%[email protected]: Copyright (C) 1986 USENET Community Trust','Maria','40878','0','','','yes','yes','yes','yes','0','0','192.168.1.231','[email protected]','40873');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('3916','CHICKEN WITH APRICOTS, SWEET POTATOES, AND PRUNES','30','6Chicken breast halves - (boned and skinned) 3/4c.Dried prunes 1/2c.Driedapricots 1tbs.Olive oil 3tbs.White vinegar 1/2c.Dry vermouth 2Garlic cloves: minced 1 1/2tbs.Brown sugar 1tbs.Oregano 1/2tsp.Salt 2c.Sweet potatoes: peeled, - cut into 1/2-inch cubes ','Place the chicken breastsin a medium bowl or casserole. Combine the prunes, apricots, olive oil, vinegar

, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken. Cover and marinate in the refrigerator for several hours or overnight.When you areready to bake the chicken, place the sweet potato cubes in a saucepan with waterto cover. Bring to a boil and boil gently for 3 minutes. Drain and set aside.Remove the chicken from the marinade. Arrange the pieces in a shallow baking pan. Spread the marinade over the chicken, cover with the sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes, until the chicken and sweet potatoes are fully cooked.Per Serving:Calories: 323 Protein: 30 grams

Carbs: 30 grams Sodium: 251 mg Fat: 5 grams (14% of calories)*Adapted from quot:Eater`s Choice quot: by Ron amp:amp: Nancy Goor* Publishedin: Nutrition Action Healthletter (CSPI)* Typed for you by Karen Mintzias ','Maria','40879','0','','','yes','yes','yes','yes','0','0','192.168.1.232','[email protected]','40874');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`

,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3917','CHICKEN WITH AVOCADO SALSA','30','1lbBoneless chicken breast halves Chili powder,salt and pepper 1Ripe avocado 1tbs.Fresh lime juice 1/2c.Chunky salsa 1Tomato,chopped 2Green onions with tops,thinly sliced 4Heated corn tortillas or lettuce leaves ','Arrange chicken around the edges of a 9 quot: pieplate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to6 minutes: set aside. Peel, seed and chop avocado. Combine with lime juice in asmall bowl. Add salsa, tomato and green onions: toss gently. Slice cooked chicken, lengthwise, into 1 to 2 quot: strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated.Makes4 servings. ','Maria','40880','0','','','yes','yes','yes','yes','0','0','192.168.1.233','[email protected]','40875');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3918','CHICKEN WITH CHIPPED BEEF AND BACON','30','8Chicken breast halves (4 whole breasts) 4oz.Chipped beef (1 package) 8slBacon 13oz.Mushroom soup concentrate (e.g. 1 can Campbell`s soup) 1c.Sour cream ','Cut chipped beef into strips. Line the baking pan with them.Wrap bacon around chicken.Put in pan on top of beef.Mix soup and sour cream. Pour mixture over chicken.Cover tightly and refrigerate overnight, or at least several hours. It comes out better if you do it overnight.Bake in 275 degree F. oven, uncovered, for three

hours. NOTES:* Succulent and easy chicken -- This recipe makes the mostsucculent and juicy chicken I`ve had. It is very easy to make. The only drawback is that you have to start the night before you want to serve it. It would be

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a good recipe for when you have company, since you can do most of the work the previous day.* A note on ingredients for non-US cooks: quot:chipped beef quot:is cooked spiced beef cut into very thin slices and packaged for sandwiches. Aworthy substitute is roast beef sliced very thin and seasoned lightly with salt and pepper. A quot:can of mushroom soup, quot: such as Campbell`s soup, is 11/2 cups of double-strength cream soup concentrate. You can substitute the KnorrSwiss dried mushroom soup mix (available worldwide) if you make it with a mixtu

re of milk and water. Use 1/2 of a 70-gram package of soup mix with 1 cup of water and 1/2 cup of milk. Cook the soup according to package directions, then letcool.: Difficulty: easy.: Time: 5 minutes preparation, 1 day waiting, 3 hourscooking. : Precision: no need to measure.: Jeff Lichtman at rtech (Relational Technology Inc., Alameda CA) : Saints should always be judged guilty until they are proved innocent...: {amdahl, sun}!rtech!jeff: {ucbvax, decvax}!mtxinu!rtech!jeff: Copyright (C) 1986 USENET Community Trust','Maria','40881','0','','','yes','yes','yes','yes','0','0','192.168.1.234','[email protected]','40876');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3919','CHICKEN WITH FRUIT SAUCE','30','2tsp

.Olive Oil 4largeChicken Breasts Halves: Boneless And Skinless Salt And Pepper To Taste 2tbs.Butter 2mediumRipe Pears: Peeled, Cored And Sliced Thin 2tsp.Lemon Juice 1/4c.Onion: Minced 1largeGarlic Clove: Crushed 1/2c.Dry White Wine 1/4c.Chicken Broth 2tsp.Honey 1/4tsp.Dried Thyme: Crushed 1/2c.Fresh Or Frozen Blueberries: Thawed ','In a large skillet, heat the olive oil over medium-high heat. Add the chicken and saute four to five minutes on each side until cooked through. Remove from the pan and keep warm. Melt1 T of the butterin the pan. Add the pears and 1 t of lemon juice. Saute untilbarely tender, about two to three minutes. Remove from the pan and set aside.In the same pan, cook the onion and garlic for one minute. Add the wine and broth. Add the honey and thyme. Boil until thickened, three to four minutes. Returnthe pears to the pan and add the blueberries. Heat through, about two minutes.Swirl in the remaining T of butter and t of lemon juice. Serve the sauce over

the chicken.From: The Food Column Of The Denver Post Magazine 07-31-94Posted by: Rich Harper ','Maria','40882','0','','','yes','yes','yes','yes','0','0','192.168.1.235','[email protected]','40877');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3920','CHICKEN WITH GARLIC','30','2Chickens or chicken breasts 2smallHeads garlic Water 1/4c Chopped Italian parsley Salt and pepper 2tbs.Unsalted butter 1largeLemon: juiced 5to 7 minutes on each side, or until the flesh is no longer pink. Do not ','If using whole chickens, halve chickens and bone completely except for wing joint. If only using breasts, bone completely. Place the heads of garlic in water to cover in a small saucepan and bring to a boil. Drain. Peel the garlic and cut each clove into paper-thin slices. Toss in a bowl with the parsley, and season to taste with salt and pepper.Loosen the chicken skin and stuff about 2 teaspoons garlic mixture between the skinand the meat. Reserve remaining garlic mixture. Set chicken aside.Prepare hotcoals in a grill. When the coals are ready, grill the chicken overcook the chicken or it will become dry.Heat the butter in a skillet, add the reserved garlicmixture, and saute a few seconds. Add the lemon juice and adjust seasonings.Heat through. Place the chicken on a large heated platter and spoon the garlic sauce over it. ','Maria','40883','0','','','yes','yes','yes','yes','0','0','192.168.1.236','[email protected]','40878');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`

)VALUES ('3921','CHICKEN WITH GINGER, BROCCOLI, AND GRAPEFRUIT','30','1tbs.Vegetable oil plus 1tsp.Vegetable oil 1Piece (2x1 quot:) fresh ginger pared and cut into matchstick strips 1lbBoneless chicken breasts: skinned and cut c

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rosswise into 1/2 quot: strips 2c.Broccoli florets 1/2c.Low-sodium chickenbroth 1/4c.Grapefruit juice 3tbs.Low-sodium soy sauce 1tsp.Cornstarch 1c.Grapefruit sections ','In 10-inch skillet, heat oil over medium heat.Cook ginger, stirring, occasionally, until golden brown, 2-3 minutes. With slotted spoon, remove ginger to plate: set aside. Increase heat to medium-high. Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3minutes. Remove chicken to plate, set aside.Add broccoli, stirring to coat wit

h cooking liquids. Add 1/4 cup water to skilllet, cover and cook until crisp-tender 3 to 4 minutes.Return chicken to skillet. Add broth, grapefruit juice, andsoy sauce. In small cup, combine cornstarch with 1 tablespoon cold water until cornstarchis dissolved. Add cornstarch mixture to skillet increase heat to high.Cook, stirring frequently, until mixture boils and thickens slightly. Add grapefruit sections to skillet: heat through. Spoon chicken and broccoli, mixture ontoserving platter. Garnish with reserved ginger.Each serving provides: 1 FA, 3 PR, 1 VEG, 1/2 FR, 10 C. Per serving 221 calories. Source: Weight Watchers December 1993 Magazine.Shared and MM by Judi M. Phelps ','Maria','40884','0','','','yes','yes','yes','yes','0','0','192.168.1.237','[email protected]','40879');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKey

s` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3922','CHICKEN WITH ONION MARMALADE','30','6Chicken breast halves (4-5 oz ea) boned amp: skinned 3tb Cream sherry 2md Red onions (about 6 oz each) 1/2c Dry red wine 1tb Red wine vinegar 1tb Honey Optional ingredients Parsley sprigs Salt and pepper sodium: 66 mg chol. ','Rinse chicken and put in a heavyplastic food bag: add 2 tablespoons sherry. Seal bag: rotate. Chill at least30 minutes or up to 6 hours: turn over several times.Meanwhile, thinly slice onions: wrap several slices airtight and chill upto 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar,and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours: stir over medium-high heat to warm.) Remove from heat and mix in remaining 1 tablespoon sherry.Arrange breasts in a single-layer with marin

ating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken.Garnish with reserve onion slices and parsley. Add salt and pepper to taste.Perserving: 167 cal.: 27 g protein: 1.5 g fat (0.4 g sat.): 9.4 g carbo.: ','Maria','40885','0','','','yes','yes','yes','yes','0','0','192.168.1.238','[email protected]','40880');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3923','CHICKEN WITH PEPPERCORN SAUCE','30','1Salt 1Black pepper 1Paprika 1Garlic 1Basil 4Chicken breasts 4tbs.Cooking oil 1tsp.Cooking onion, chopped 1tbs.White wine 1tsp.Green peppercorns 1/2c.Chicken stock 1/2c.35% cream ','Grind the salt, pepper, paprika, garlic and basil until it is a powderand then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil ina frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute theonions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. Now, tranfser the liquid from the pan into blenderand blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowlyuntil the mixture thickens. Pour over the cooked chicken breasts and enjoy. ','Maria','40886','0','','','yes','yes','yes','yes','0','0','192.168.1.239','[email protected]','40881');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ì

d` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3924','

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CHICKEN WITH PINEAPPLE SALSA','30','6Broiler-fryer chicken breast halves,skinnedand boned 2tbs.Cilantro,chopped 2tsp.Ginger root,minced 3/8tsp.Salt,divided 1c.Roma tomato,seeded 3/4c.Fresh pineapple,diced 1/2c.Green onion,sliced 14 oz can diced green chilies,drained 1tbs.Lemon juice 2tbs.Butter ','Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle

with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro.Serves6. ','Maria','40887','0','','','yes','yes','yes','yes','0','0','192.168.1.240','[email protected]','40882');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3925','CHICKEN WITH RASPBERRY VINEGAR','30','6Whole chicken breasts Boned and skinned 2tbs.Oil 6tbs.Butter 2tbs.Chopped shallots/onion 6tbs.Raspberry vinegar ','Bone and skin chicken breasts. Lay flat and slice parallel

to board into two filets each. Sprinkle each side with salt and pepper. Heat oil and butter in sauce pan, saute chicken breasts for a few minutes on each sideuntil opaque. Set aside and keep warm. Sprinkle shallots in pan, saute for a few seconds, then add raspberry vinegar and 4-6 tbs. water. Stir wellto loosen all cooking residue. Cook for one minute, return breasts to pan and continue to cook until done (another few minutes), turning once. Serve immediately with sauce.Typed for you by Loren Martin, Cyberealm BBS Watertown, NY 315-786-1120 ','Maria','40888','0','','','yes','yes','yes','yes','0','0','192.168.1.241','[email protected]','40883');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3926','CHICKEN WITH RIESLING AND GRAPES','30','2tbs.Unsalted butter 1tbs.Olive oil W

hole chicken breast, halved Shallot, minced Garlic clove, minced 2tsp.All purpose flour 1/3c.Riesling wine 1/2c.Chicken broth 2tsp.Lemon juice, fresh 1/8tsp.Dried thyme, crumbled 1/4lbGreen seedless grapes * ','*halved crosswise (about 3/4 c)In a large skillet, heat the butter and oil overmoderately high heat, until the foam subsides. In the fat, brown the chicken onall sides for about 8 minutes, or until it`s golden brown. Transfer it with tongs to a plate. Reduce the heat to moderately low and in the fat remaining in the skillet, cook the shallot and garlic for about 3 minutes. Stir in the flourand cook the roux, stirring, for about 2 minutes. Add the Riesling and cook themixture, stirring, for 1 minute. Add the broth, lemon juice, thyme, and salt/pepper to taste and bring the mixture to a boil, stirring. Return the chicken tothe skillet with any juices from the plate and simmer the mixture, covered, for15 minutes. Add the grapes and simmer the mixture, uncovered, stirring occasionally, for 3 to 5 minutes, or until the chicken is cooked through. ','Maria','40889','0','','','yes','yes','yes','yes','0','0','192.168.1.242','[email protected]','40884');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3927','CHICKEN WITH SPICY FRUIT SAUCE','30','1 1/4c.Unsweetened Pineapple Juice 1/4c.GoldenRaisins 1/2tsp.Crushed Red Pepper 2clGarlic Sliced 4(4 Oz.) Boned, Skinned Chicken Breasts 1/4c.Low-Sugar Strawberry Spread 1/4tsp.Cornstarch Green Onion Strips ','Combine Pineapple Juice, Raisin, Red Pepper amp:amp: Garlic in A Large Non- Aluminum Skillet: Bring To A Boil. Add Chicken: Cover, Reduce Heat amp:amp: Simmer 10 Min. OR Until Chicken Is Done. Remove From

Skillet amp:amp: Keep Warm. Bring Cooking Liquid To A Boil: Cook 7 Min. OR Until Reduced To 3/ 4C.: Stirring Occasionally. Combine Strawberry Spread amp:amp: Cornstarch: Stir Into Cooking Liquid amp:amp: Cook 1 Min. OR Until Syrupy. Se

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rve Sauce Over Chicken: Garnish With Green Onion Strips.215 Cal. Per Chicken Breast Half amp:amp: 3 T. Sauce. (Fat 1.5. Chol. 66.) ','Maria','40890','0','','','yes','yes','yes','yes','0','0','192.168.1.243','[email protected]','40885');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3928','CHICKEN WITH VEGETABLES'

,'30','1/4c.Olive oil 1lbBoneless chicken breast cube 1Med onion cut into1/4-in sl 1tsp.Minced garlic or 1/4 t garli 1/4lbZucchini trimmed cut into1/ 1/2Red or green bell pepper 2Tomatoes, cored, seeded cube 1/2tsp.Salt 1tsp.Italian seasoning (see Note) 1/4tsp.Black pepper ','HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken, onion and garlic. Stir- fry, stirring constantly, for 3 minutes. Add the zucchini and bell pepper, and saute for 3 minutes more, or until thezucchini is cooked but still slightly crisp and the onion is cooked. Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes. Serve immediately. Serves 4. NOTE: In place of Italian seasoning, 1/4 t oregano, 1/2 t basil and 1/4 t rosemary can be substituted.','Maria','40891','0','','','yes','yes','yes','yes','0','0','192.168.1.244','[email protected]','4088

6');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3929','CHICKEN WITH WINE SAUCE','30','2lbChicken breasts without skin Nonstick cooking spray 1c Sliced mushrooms: fresh 1smallOnion: chopped 1tsp.Dried basil: crushed 1ClGarlic: minced 1/3c Chicken broth 1/3c Dry white wine 1/4tsp.Salt 1/4tsp.Pepper 1tbs.Cornstarch 1tbs.Water Rinse chicken and pat dry with paper towels. Spray a large skillet wi ','nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling:reduce heat. Cover andcook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter:

keep warm. Measureremaining liquid, and if necessary, add water to equal 1 cup.Pour into skillet. Combine cornstarch and water. Stir into remaining liquid

in skillet.Cook and stir till thickened and bubbly. Cook and stir for 2 minutesmore. Serve over chicken. ','Maria','40892','0','','','yes','yes','yes','yes','0','0','192.168.1.245','[email protected]','40887');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3930','CHICKEN YA-HAH!','30','2Chicken breasts, split, Skinned and boned 1c.Celery, coarsely chopped 1c.Onion, coarsely chopped 3Jalapeno(s), fresh minced 1tbs.Sesame oil, dark 1/2tsp.Celery seed, whole 8tsp.Water chestnuts, sliced (canned as a last resort) 2tbs.Chilipowder, home made (prepared if you must) 1/2tsp.Cumin 1tbs.Oregano, fresh (3/4 t if Dried) 1/4c.Red wine, (dry-ish) 4Cloves garlic, crushed 3cnTomato sauce 1/2tsp.Curry powder 1tbs.Szechwan chili sauce Oil forsaute ','Contributed to the echo by: Janice Norman Chicken quot:Ya-hah! quot: Saute the celery, onions and garlic in the oils while you cut the chicken intobite-sized pieces. When the onion is translucent add the chicken, celery seed,jalapenos and water chestnuts. Saute until chicken is barely done... add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta... they`re all good. Enjoy! ','Maria','40893','0','','','yes','yes','yes','yes','0','0','192.168.1.246','[email protected]','40888');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddr

esses` ,èmail` ,`rss_date` )VALUES ('3931','CHICKEN YELLOW RICE','30','2Whole Chicken breasts, halve 1tbs.Extra-virgin olive oil Garlic clove, chopped Small Onion, chopped fine 1c.Raw Rice 3c.Water 1pinchSaffron threads o

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r powder 1c.Chopped Broccoli (or frozen) ','Saute the chicken in the oil with the garlic andonions until lightly browned. Remove mixture to alarge pot, discarding excess oil. Add the rice, water,and large pinch of saffron to the pot and bring to aboil. Reduce the heat and simmer. tightly covered,until the rice istender (at least 30 min.), addingextra water if necessary. When the rice is nearlytender, add the broccoli to the top of the pot andcover. Cook for 5 min more.Broccoli should be brightgreen and tender when the meal is cooked. If the ricei

s done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finishcooking by steaming.Children like the novel idea of quot:yellow quot: rice. ','Maria','40894','0','','','yes','yes','yes','yes','0','0','192.168.1.247','[email protected]','40889');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('3932','CHICKEN, ASPARAGUS AND RED PEPPER','30','1lbBoned,skinnedchicken breast 2tbs.Finely minced fresh ginger 2mediumGarlic cloves peeled and minced 2tbs.Soy sauce 2tbs.Sweet port, sherry, OR Madeira 3tbs.Sesame oil 1tsp.Chili oil 1 1/2lbAsparagus 1mediumYellow onion 1mediumRed bell pepper 1tsp.Cornstarch: blended with 1/4c.Chicken broth ','POU

ND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil.Trim the coarse stem ends from the asparagus. Peel the asparagus and slice themcrosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and redpepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from thewok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blendin the corn

starch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly forabout 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. ','Maria','40895','0','','','yes','yes','yes','yes','0','0','192.168.1.248','[email protected]','40890');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3933','CHICKEN-ASPARAGUS ROLLS','30','12Fresh Asparagus Spears 4(4 0Z.) Boned, Skinned Chicken Breast Halves 1/4c.(1 Oz.) Shredded Swiss 2c.Sliced Mushrooms 3tbs.Chablis OR White Dry Wine 1tsp.Lime Juice 1/2tbs.Dried Whole Tarragon 1tsp.Minced Fresh Parsley ','Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper amp:amp: FlattenTo 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast: Top With 1 T. Cheese. Roll Up Lengthwise: Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms amp:amp: Wine, Lime Juice amp:amp: Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls.About 194 Calories PerRoll And 1/4 C. Sauce.(Fat 6.1. Chol. 79.) ','Maria','40896','0','','','yes','yes','yes','yes','0','0','192.168.1.249','[email protected]','40891');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènC

omments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3934','CHICKEN-HAZELNUT QUENELLES','30','2Chicken breasts: skin and bones removed Salt and pepper 2Eggs 1tbs.Bu

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tter: softened 1/4c.Heavy cream 1/4c.Hazelnuts: skins removed, and chopped 2c.Chicken stock ','In a food processor place the chicken breasts, salt,and pepper. Purée them until a smooth consistency is achieved. Add the eggs oneat a time and blend them in well. Add the butter and blend it in. With the food processor still running, slowly add the heavy cream so that it is mixed in well.In a medium bowl place the puréed chicken mixture. Add the hazelnuts and mix them in. Place the mousse in the refrigerator so that it chills.Remove the chille

d mousse and, using 2 spoons, form it into 12 egg-shaped quenelles.Place the chicken stock in a medium saucepan and heat it on medium high until it almost reaches a boil. Place the quenelles in the stock and cook them for 3 minutes. Turnthem once during the cooking process. ','Maria','40897','0','','','yes','yes','yes','yes','0','0','192.168.1.250','[email protected]','40892');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3935','CHICKEN-MUSHROOM RISOTTO','30','2tb Margarine or butter: divided 3/4lb Chicken breasts skinless, boneless cut intocubes 1sm Onion: finely chopped about 1/4 cup 1md Carrot OR 1 small red pepper finely chopped (about 1/3c) 1c Regular long-grain rice uncooked 1cn (

14-1/2 oz) Chicken Broth Swanson Ready to Serve 1cn Cream of Mushroom Soup Campbells Condensed 10-3/4 ounce can 1/8ts Pepper 1/2c Frozen peas 3-quart saucepan over medium-high heat, in 1 tablespoon hot same saucepan, add remaining margarine. Reduce heat to medium: ','margarine, cook chicken until browned, stirring often. Remove: set aside.cook onion, carrot and rice until rice is browned, stirringconstantly.3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to low. Cover: cook 15 minutes, stirring occasionally.4. Add peas and reserved chicken. Cover: cook 5 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally.5. Serve. Makesabout 4-1/2 cups or 4 servings. ','Maria','40898','0','','','yes','yes','yes','yes','0','0','192.168.1.251','[email protected]','40893');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,

ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3936','CHICKEN-THYME STEW WITH SOUR CREAM','30','15oz.Boneless chicken breasts 1tbs.+ 1 tsp olive oil 1/2c.Chopped onion 2clGarlic, minced 1tbs.Flour 1 1/2c.Sliced mushrooms 1c.Chicken broth 2tbs.Chopped parsley 1 1/2tsp.Dried thyme 1tsp.Chicken seasoning(I added) 1oz.(2 T) dry sherry 1/4tsp.Black pepper 1/4c.Nonfat sour cream ','1. Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking. Add the chicken and cook, stirring until browned, about 3-5 minutes. Remove the chicken to a plate and cover loosely to keep warm.2. Add the remaining 1 teaspoon of oilto the skillet. Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes). Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.3. Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixture has thickened slightly. Return the chicken to the skillet and cook until heated through, about 1 minute.4. Remove the skillet from the heat and stir in the sour cream. NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it. I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT!Per serving (3/4 cupeach): 1 fat: 3 proteins: 1 vegetable: 30 optional calories. Nutritional information: 211 calories, 27 gm protein: 6 gm fat: 8 gm carbohydrates: 62 mg cholesterol: 329 mg sodium.','Maria','40899','0','','','yes','yes','yes','yes','0','0','192.168.1.252','[email protected]','40894');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecip

e` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('3937','CHICKEN-VEGETABLE POT PIES','30','12oz.Chicken Breast halves 2 1/2c Water 2x Med Baking potatoes 1/2c Chopped Celery 1tsp.Dry Chick

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en Bouillon powder 10oz.Pkg frzn Mixed Vegetables 2tbs.Unsalted Margarine 2tbs.Flour 1c Skim Milk 1tsp.Poultry seasoning 4oz.Can drained sliced Mushrooms Crust1c Flour 1tsp.Baking powder 1/4tsp.Salt 1tbs.Plus 1 1/2 t Margarine 1/2c Nonfat Buttermilk 27gcholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium. ','* peeled and cut into 1/2 quot: cubesCombine chicken and water in a large saucepan. Bring to a boil. Cover, reduceheat, and simmer 30 minutes or until chicken is tender. Remove chicken, reservi

ng broth. Bone chicken, and cut meat into bite-size pieces: set aside.Add potatoes, celery, and bouillon pwder to broth: bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables: set aside.Melt 2 T margarine in a heavy saucepan over low heat: add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk: cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat: stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushroomsin a large bowl. Spoon into individual baking dishes that have been coated with Pam.CRUST:Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit doughinto 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until bis

cuits are golden.PERSERVING: 314 calories, 18.6 g protein, 8.2 g fat, 41 g carbohydrates, ','Maria','40900','0','','','yes','yes','yes','yes','0','0','192.168.1.253','[email protected]','40895');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3938','CHICKEN: CITRUS SAGE CHICKEN BREASTS','30','2lbBoneless chicken breasts 1cnLemonade (6 oz.) 1/3c.Honey 1/2tsp.Lemon juice 1tsp.Sage, crushed 1/2tsp.Dried thyme, crushed 1/2tsp.Dry mustard ','Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry: place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixture over chicken and bake20 minutes longer or until done. ','Maria','40901','0','','','yes','yes','yes','yes','0','0','192.168.1.254','[email protected]','40896');INSERT INTO

`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3939','CHICKINADICI ALA NICA BASIL SAUSA CON FROMAGE','30','4Chicken breasts, boneless 2c.Milk 1/2c.Butter 1pt.Cream, heavy 1/4c.Sherry 1cnStock 3tbs.Cornstarch 1/3c.Basil leaves 1tsp.Black pepper 3/4c.Romano, grated 3/4c.Parmesan, grated 2c.Bread crumbs 1tsp.Garlic powder 2tsp.Onion powder ','Halve breasts. Marinate breast pieces in milk for 1 hour.Melt butter in 2-qt saucepan on medium heat. On low heat, add heavy cream and sherry. Shake broth with cornstarch and add. Add basiland black pepper. Slowly add cheese and stir. When sauce is a magnificent oneness, thick, rich and aromatic, turn off heat and let it age for at least 15 minutes.Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix seasonedbread crumbs, garlic powder, and onion powder in bowl. Roll milk-soaked breastpieces in seasoned bread crumbs. Sit breasts on greased cookie sheet for a couple minutes. Bake for 10-12 minutes. Two minutes before done, remove breast andspoon on sauce.Remove breasts and serve immediately on ornate Venetian gold leaf platter, with long-stemmed parsley and spring onion garnish. Serve sauce in hand painted tureen from Torino.It won 47 prizes in Paris, France for culinary exuberance.MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook echo ','Maria','40902','0','','','yes','yes','yes','yes','0','0','192.168.1.255','[email protected]','40897');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCo

unt` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3940','CHILI CHICKEN','30','1tbs.Virgin Olive oil: 2clGarlic: minced 3Bell peppers: red green: yellow cut into strips: 2mediumOnions, sliced 1tsp.Cumin: ground 1 1/2tsp.Leaf

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oregano: 2tsp.Fresh hot chili pepper or 1tsp.Dried hot pepper flakes: 12oz.Chicken breasts: skinned And boneless 3tbs.Fresh lemon juice: 1/4tsp.Salt: 1/2tsp.Black pepper: 2tbs.Fresh parsley: chopped ','In a large non-stick skillet, heat oil, add garlic and cook 1 munute. Add bell strips, slicedonion, cumin, oregano, and chile. Mix, cover, and cook over medium heat 10 minutes. Slice chicken in 1/2 quot: strips and sprinkle with lemon juice. Add vegetables: stir. Cook, covered, medium heat 10 minutes more. Stirring occasionally

. Add salt and pepper and garnish with parsley. Serve with quot:Hash Browns Potatoes quot: Food Exchange per serving: 3 LOW/FAT MEAT ECHANGES + 1 VEGETABLE EXCHANGECAL: 174 CHO: 60mg: CAR: 6g: PRO: 23g: SOD: 168mg: FAT: 6g:Brought to youand yours via Nancy O`brion and her Meal-Master ','Maria','40903','0','','','yes','yes','yes','yes','0','0','192.168.1.256','[email protected]','40898');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3941','CHILLED CHICKEN WITH DILL SAUCE','30','8Boneless Chicken Breast * 1/2c.Italian salad dressing (diet 2tbs.Water 1tbs.Lime juice 1tbs.White wine vinegar 1Clove Garlic, crushed 8Lime wedges Dill Sauce1/2c.Plain low-fat Yogurt 1/4c.Low-f

at Cottage Cheese 1 1/2tsp.Lime juice 1 1/2tsp.Chopped Green Onion 1/2tsp.Dried whole Dillweed 1/8tsp.White pepper ','* 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper: flatten to 1/4 quot: thickness, using a meat malletor rolling pin. Place chicken in 13x9x2 quot: baking dish. Combine next 5 ingredients in a small bowl: pour over chicken. Cover and refrigerate 2 hours. Removechicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6 quot: over med coals 8 minutes, turning once. Arrange chicken on aserving platter: garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings,160 calories each.) DILLSAUCE: Combineall ingredients in blender: process till smooth. Cover and chill thoroughly. Yield: 1 cup.PERSERVING: 27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 gcholesterol, 236 mg sodium, 264 mg potassium. ','Maria','40904','0','','','ye

s','yes','yes','yes','0','0','192.168.1.257','[email protected]','40899');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3942','CHINESE CHICKEN SALAD IN WUN TUN BASKETS','30','1/4c.Sugar 1/4c.Vinegar 1/4c.Salad oil 2 1/2tsp.Salt 1/2tsp.Brown sugar 2lbChicken breasts or thighs - cooked and shredded 6oz.Wuntun wrappers (about 30) Salad oil for frying 1Head lettuce: shredded 1Green onion: sliced 1/2c.Slivered almonds: toasted ','Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar: mix well. Pour over chicken, marinate for at least 20 minutes or longer. Heat oil to 375 F. Place one wun tun wrapperin basket ladle, fit another ladle on top wrapper to hold in place. Deepfry in hot oil until golden brown: drain. Repeat until all wrappers are made into mini baskets. Place baskets on a platter lined with lettuce. Fill each basket with lettuce,chicken, green onion and almonds. Serve immediately. Makes 10servings.Recipes demonstrated by Nanakuli High School Food Service students Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.(JUNE 1995)Reprinted with permission from:The Electric Kitchen amp:amp: Hawaiian Electric Company, Inc.[Meal-Master compatible format by Karen Mintzias] ','Maria','40905','0','','','yes','yes','yes','yes','0','0','192.168.1.258','[email protected]','40900');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3943','CHINESE FIRE POT','30','1lbBoneless beef sirloin =OR=- beef round 1lbBoned chicken breas

ts 1lbFish fillets 1lbMedium shrimp 1lbChinese cabbage 1/2lbFresh forest mushrooms =OR=- Cultivated mushrooms Lemon juice 2packageEnoki mushrooms (3 1/2-oz packages) 3/4lbChinese pea pods 2bnGreen onions 2bnSpinac

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h 8oz.Canned water chestnuts drained and sliced 8oz.Canned bamboo shoots drained and sliced 4cnChicken broth (13 3/4-oz cans) Sweet-and-sour sauce Soy sauce Prepared hot Chinese mustard 1/4lbFine egg noodles: cooked Optional ingredients Cilantro or chives: chopped ','Itis not necessary to use all ingredients listed here as long as you offeran interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.Place beef, chicken and fish in freezer and chill until fi

rm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick andabout 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chopcabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off anddiscard root portion of enoki mushrooms and separate clustersas much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forestmushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shootsin individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,

each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops.(C) 1992 The Los Angeles Times','Maria','40906','0','','','yes','yes','yes','yes','0','0','192.168.1.259','[email protected]','40901');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3944','CHINESE SWEET AND SOUR SOUP','30','1Raw chicken breast (1/2 lb) 1/4tsp.Salt 1tsp.Cornstarch 3tbs.Water 1tsp.Soy sauce 2cn(10 1/2 oz ea) condensed beef broth 1Soup can water 1cn(4 oz) sliced mushrooms and liquid 2tbs.Vinegar 1tbs.Sugar Lemon s

lices ','Skin chicken with sharp knife: cut in thin 2-inch long slices. Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce. Combine with beef broth and water. Bring to boil: stir often: add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings. ','Maria','40907','0','','','yes','yes','yes','yes','0','0','192.168.1.260','[email protected]','40902');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3945','CHINESE-STYLE BROILED CHICKEN BREASTS','30','2lbChicken Breasts, boned with Wings attached Salt and pepper 2tbs.Soy Sauce 2tbs.Maple Syrup 1tbs.Sesame or Olive Oil 1tsp.Red Wine Vinegar 1tsp.Garlic, finely minced 1/4tsp.Red Pepper Flakes ','Sprinkle the breasts with salt an pepper. Combine the soy sauce,maple syrup, oil, vinegar, garlic and pepper flakes in a dish large enough to hold the breasts in 1 layer. Blend well.Add the chicken breast halves and coat them with the marinade. Arrange them skin side up in the dish and cover them withplastic wrap. Let stand 15 minutes, or until ready to cook.Meanwhile, preheat broiler or a charcoal grill. Arrange the breasts skin side down in 1 layer in a baking dish. Place the chicken under the broiler about 6: from the heat. Leave thedoor partly open. Cook about 5 minutes and turn the pieces. Cook skin side up for about 2 minutes. Shift the panto the lower rack so that the pieces are about12 quot: from the heat. Continue broiling skin side up with the broiler door partly open about 5 minutes longer.Turn the pieces skin side down and broil 5 minutes longer on the bottom rack. Turn the pieces skin side up and pour the remainin

g marinade over all. Place the chicken about 6 quot: from the heat and broil about 2 minutes. (If you barbecue, cook the chicken on the hot grill, covered. Thecooking time is the same.) ','Maria','40908','0','','','yes','yes','ye

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s','yes','0','0','192.168.1.261','[email protected]','40903');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3946','CHINESE: CASHEW CHICKEN 1','30','3Chicken breasts* 1/2lbChinese pea pods 1/2lbMushrooms 4Green onions 2c.Bamboo shoots, drained 1c.Chicken broth ** 1/4c.Soy sauce 2tbs.Corn starch 1/2t

sp.Sugar 1/2tsp.Salt 4tbs.Salad oil 1packageCashew nuts (about 4-oz) ','* Boned and skinned ** Or bouillon cube dissolved in waterSlice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Preparevegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heatto low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. ','Maria','40909','0','','','yes','

yes','yes','yes','0','0','192.168.1.262','[email protected]','40904');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('3947','CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY','30','1/2c.Raw peanuts 3c.Peanut oil 2Whole chicken breasts at roomtemp. 1largeEgg white 1 1/2tbs.Water chestnut flour SAUCE: 4Green onions 2largeCloves garlic 1tbs.Minced ginger root 1/2c.Chicken stock 1/2tbs.Sesame oil 1/2tbs.Chinese red vingear 1/2tbs.Dark soy sauce 1 1/2tsp.(level) chili paste with garlic 1tbs.Dry sherry 1pinchSugar ','cornstarch pastePreparation: Trim ends off green onions and cut light green and white part into 1 quot: sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve.Pull skin off breasts, then pull chicken meat from bones. Slice me

at into1 quot: strips, then crosswise to make 1 quot: chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.Deep-frying:Heat cooking oil in wok or deep-fryer to medium heat (you`ll need more oil for deep-fryer). Fry peanuts until they are a light tan color: if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon: drainon paper towel or paper bag. Reserve.Turn up heat slightly for chicken. Test achunk first: chicken should raise to surface immediately amp:amp: brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no morethan 8 chunks at a time. Use long chopsticks or spatula to keep pieces separatewhile they are frying. Remove with long chopsticks or slotted spoon. Reserve.Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions amp:amp: peanuts about a minute before serving. At the last minute, add chicken piecesto sauce, mix quickly amp:amp: serve. ','Maria','40910','0','','','yes','yes','yes','yes','0','0','192.168.1.263','[email protected]','40905');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3948','CHINESE: CHICKEN CHUNKS WITH PEANUTSIN SPICY SAUCE','30','1/2c.Raw peanuts 3c.Peanut oil 2Whole chicken breasts at room temp. 1largeEgg white 1 1/2tbs.Water chestnut flour Sauce4Green onions 2largeCloves garlic 1tbs.Minced ginger root 1/2c.Chicken stock 1/2tbs.Sesame oil 1/2tbs.Chinese red vingear 1/2tbs.Dark s

oy sauce 1 1/2tsp.(level) chili paste with garlic 1tbs.Dry sherry 1pinchSugar ','CORNSTARCH PASTEPreparation: Trim ends off green onions and cut light green and white part into 1 quot: sections. Mix all other sauce ingredi

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ents in 2-quart saucepan. Reserve.Pull skin off breasts, then pull chicken meatfrom bones. Slice meat into1 quot: strips, then crosswise to make 1 quot: chunks. In bowl large enough to hold chicken, add egg white to water chestnut flour.Beat mixture with a single chopstick (not an egg beater or whisk). Stir chick

en pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: waterchestnut flour gives a lighter crust than cornstarch, though the latter may besubstituted.Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (

you`ll need more oil for deep-fryer). Fry peanuts until they are a light tan color: if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon: drain on paper towel or paper bag. Reserve.Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately amp:amp: brown in about 2 minutes. Deep-fry coated chicken chunks untilgolden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks orspatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce tosimmer. Add green onions amp:amp: peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly amp:amp: serve. ','Maria','40911','0','','','yes','yes','yes','yes','0','0','192.168.1.264','[email protected]','40906');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`

,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3949','CHINESE: CHINESE CASHEW CHICKEN 2','30','3Chicken breasts, Boned and skinned 1/2lbChinese pea pods 1/2lbMushrooms 4Green onions 2c.Bamboo shoots, drained 1c.Chicken broth, Or bouillon cube dissolved In water 1/4c.Soy sauce 2tbs.Corn starch 1/2tsp.Sugar 1/2tsp.Salt 4tbs.Salad oil 1packageCashew nuts (about 4-oz) ','Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, andthe bamboo shoots. Addto tray. Mix soy sauce, cornstarch, sugar, and salt. Heat1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pourrema

ining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions andnuts and serve immediately. Serves 4.MING`S DYNASTY - Glendale, CO. ','Maria','40912','0','','','yes','yes','yes','yes','0','0','192.168.1.265','[email protected]','40907');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3950','CHINESE: GENERAL TSAO`S CHICKEN 1','30','1lbBoneless chicken breasts cut into 1 in pieces 3tbs.Soy suace 3tbs.Cornstarch 1Egg white beaten until frothy 1c.Veg. oil 3Hot dried chili peppers, broken in half 2Cloves garlic finely chopped 1Piece ginger root (1 in) peeled and finely chopped 1tbs.White winevinegar 1tbs.White wine 1tsp.Cornstarch 1tsp.Sesame oil 1/2tsp.Salt 1tsp.Brown sugar ','Wow, with over a dozen Chinese or Oriental cookbooks,I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes.:) This one is from_Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books.General Tsao was a real person, general and poet who lived in China 155-220AD.rn e in the frig for 1 hour.Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok.To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes.In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix unti

l smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for2 minutes until thickened.Return chicken pieces to wok, mix well and serve. ','Maria','40913','0','','','yes','yes','yes','yes','0','0','192.168.1.26

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6','[email protected]','40908');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3951','CHINESE: ORIENTAL PISTACHIO CHICKEN','30','8Servings 8Chicken breasts, halved, boned and skinned 1tsp.Garlic powder 1tsp.Paprika Salt and freshly ground black pepper to taste 3tbs.Safflower oil 2c.Beef broth 2tsp.Corns

tarch 1/3c.Dry red wine 2tbs.Oyster sauce 4Green onions, including tops, chopped 1/4c.Pistachio nuts, shelled Chinese rice noodles Optional ingredients Pistachio nuts ','Season chicken breasts withgarlic powder, paprika, salt and pepper. Saute chicken in oil over medium-highheat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all. Garnish with additional pistachios.Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis ','Maria','40914','0','','','yes','yes','yes','yes','0','0','192.168.1.267','[email protected]','40909');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddD

ate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3952','CHINESE: SESAME CHICKEN','30','3/4lbChicken Breasts, Skinless and Boneless 3tbs.Flour 2tbs.Sesame Seeds 1tbs.Soy Sauce 1/2tsp.PeanutOil 1tbs.Maple Syrup Red Lettuce Leaves 1tbs.Dry Sherry 1largeTomato, ripe 1tsp.Fresh Ginger, chopped Pepper to taste 1/2tsp.Chinese Five spice powder ','Preheat oven to 350 degrees. Cut chicken into pieces about 1by 2 inches.Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for10 minutes or until slightly brown. Drain chicken, reserving marinade.Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.Heat oil in a non-stick skillet. Addchicken and brown, about 1 minute per side. Spoon marinade over chicken. j Redu

ce heat and saute another minute, or until chicken is cooked through.Remove fromheat and roll chicken in sesame seeds.Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and useto garnish plate. ','Maria','40915','0','','','yes','yes','yes','yes','0','0','192.168.1.268','[email protected]','40910');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('3953','CHINESE: SESAME CHICKEN 2','30','3/4lbChicken Breasts, Skinless and Boneless 3tbs.Flour 2tbs.Sesame Seeds 1tbs.Soy Sauce 1/2tsp.Peanut Oil 1tbs.Maple Syrup Red Lettuce Leaves 1tbs.Dry Sherry 1largeTomato, ripe 1tsp.Fresh Ginger, chopped Pepper to taste 1/2tsp.Chinese Five spice powder ','Preheat oven to 350 degrees. Cut chicken intopieces about 1 by 2 inches.Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once.Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown.Drain chicken, reserving marinade.Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess.Heat oil in a non-stickskillet. Add chicken and brown, about 1 minute per side. Spoon marinade overchicken. j Reduce heat and saute another minute,or until chicken is cooked through.Remove from heat and roll chicken in sesame seeds.Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato intowedges and use to garnish plate.Serves 2Per serving: 367 calories: 44 g protein:23 g carbohydrate: 10 g fat: 108mg cholesterol: 389 mg sodium.Shared by: NormanR. Brown ','Maria','40916','0','','','yes','yes','yes','yes','0','0',

'192.168.1.269','[email protected]','40911');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`

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,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3954','CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU','30','1/2c.Oil 2Chicken breasts 1tbs.Sherry 1tbs.Light soy sauce 1tbs.Corn starch 1cn(8-oz.) bamboo shoots, diced 2tbs.Hoison sauce 1/2tsp.Crushed red-hot pepper 1tbs.Chopped scallion 1tsp.Chopped ginger ','Bone chicken and cubeit. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes.Heat oil. Add chicken cornstarch mixture and stir-fry for 2 m

inutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. ','Maria','40917','0','','','yes','yes','yes','yes','0','0','192.168.1.270','[email protected]','40912');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3955','CHINESE: SPICY COLD NOODLES WITH CHICKEN','30','1/2lbThin Chinese flour noodles 1mediumChickenbreast 2Green onions, slivered 3Egg yolks 2tbs.Peanut oil 1tsp.Coolwater 1tbs.Thin soy 1tsp.Chinkiang vinegar 1tsp.Hot chili pepper oil 1/2tsp.Ginger juice 1Clove garlic, minced 1pinchSugar 2tbs.Oil ','Noodles: In large pot of salted boiling water, cook noodles until chewy: rinse

in cold water: drain. Toss noodles with 1/2 t oil to prevent sticking. Cover amp:amp: refrigerate until ready to use.Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes: remove from steamer and cool uncovered. Shred chicken with fingers: slice into 3 quot: strips.Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet: spread to make a thin sheet: remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds.Onions: Wash amp:amp: remove roots. Slice the long way, then thinly sliceon the bias.Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic amp:amp: sugar. Heat oil until it begins to smoke: add to other ingredients. Cool. Using hot oil gives dressing distinctive amp:amp: mellow flavor.Mixing: Just before serving, mix dressing with cold noodles, chicken amp:amp: onion. Garnish with egg strips. Serve. ','Maria','40918','0','','','yes','yes','yes','

yes','0','0','192.168.1.271','[email protected]','40913');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3956','CHINESE: SZECHWAN CHICKEN AND CASHEWS','30','4Servings 2Whole chicken breasts, boned, skinned and cut into 3/4Inch cubes 1tbs.Soy sauce 1tbs.Chinese rice wine or dry Sherry 2tbs.Soy sauce 1tbs.Cornstarch 2tsp.Sugar 1tsp.White vinegar 1/4c.Vegetable oil 1/2To 1 tsp crushed red pepper flakes 3Green onions, sliced diagonally 1tbs.Minced fresh ginger 1/2c.Unsalted cashews ','Cooked riceMarinate chicken in 1 Tbspsoy sauce and rice wine for 30 minutes.Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken.Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis ','Maria','40919','0','','','yes','yes','yes','yes','0','0','192.168.1.272','[email protected]','40914');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3957','CHIU CHOW LEMON CHICKEN','30','Chicken8Chicken breasts, boned and skinned 1c.Slivered almonds 1bnChives 4Garlic cloves: finely minced 1tbs.Finely minced fresh ginger Sauce2tsp.Grated lemon peel, or: finely minced lemon peel 1/2c.Lemo

n juice 6tbs.Sugar 1/4c.Chicken broth 2tbs.Light soy sauce 1/2tsp.Salt To Finish2tbs.Cornstarch 1/4c.Cooking oil Salt and pepper 1c.All-purpose flour 4tbs.Unsalted butter ','ADVANCEPREPARATION

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: Dip each chicken breast in water and then gentlyflatten with a meat pounder orrolling pin until the breast increasesin size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTECOOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm.Place asmall noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooki

ng oil and then garlic and ginger. Saute briefly, then add the sauce. Bring toa low boil and reduce the heat to simmer.Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoonsof oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. ','Maria','40920','0','','','yes','yes','yes','yes','0','0','192.168.1.273','[email protected]','4091

5');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3958','CHOW FAN','30','2Chicken breast halves, boned 1tsp.Garlic salt, divided 2tsp.Sherry, divided 2tsp.Cornstarch, divided 1lbShrimp, cleaned and peeled 3tbs.Oil, divided 1largeOnion, finely chopped 2Celery stalks, finely chopped 1tbs.Soy sauce 1/2lbMushrooms, sliced Ginger (1 quot:), peeled and minced 3Garlic toes, peeled and minced 4c.Rice, cooked, cold 6oz.Ham, diced 8oz.Snow peas, fresh or frozen 2Eggs, beaten ',' Note: Chow Fan is best made the daybefore you plan to serve it.Cut boned chicken into 1/2 squares: place in a bowland sprinkle with half the garlic salt, half the sherry and half the cornstarch. Cut the peeled shrimp into pieces 1 quot: long. Put them in a bowl with the r

est of the garlic salt, sherry and cornstarch.Heat 2 T oil over high heat in a wok or large pan. Add onions and celery and stir-fry for 2 minutes. Add soy sauce: reduce heat to medium, cover and steam one minute. Add mushrooms, cover andsteam 2 more minutes. Remove mixture to a large bowl.Add remaining oil to wok,reduce heat to low and add ginger and garlic. Brown lightly, stirring constantlyto avoid burning. Add chicken and shrimp. Stir-fry two minutes, or until shrimp are pink and opaque.Add cooked rice, onion mixture and ham. Stir until hot.Remove from heat, put into a storage container and chill overnight. When ready to serve, reheat in a wok or large pot. Stir in snow peas and cook two minutes.Make a well in the center of the wok and stir in the beaten eggs. Stir them as they cook, about 3 minutes, so they scramble and mix with the other ingredients.Cover and cook over medium heat another couple of minutes. Serve at once.Serves12 as part of a family style Chinese dinner, or 4 as a main dish.Vicki`s notes:*When Cathe originally gave me this recipe in the mid 70`s it called for just 3

/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and sprouts. Also, just 1clove garlic, which was heated with the ginger (discarded when brown) before cooking the chicken.* I like to add 1/2 c red bell pepper (diced) for color.','Maria','40921','0','','','yes','yes','yes','yes','0','0','192.168.1.274','[email protected]','40916');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3959','CINDY`SSALSA CHICKEN','30','1tbs.Olive oil 3largeGarlic cloves - peeled and minced 1 1/2c.Chopped onion 1largeSweet red pepper - cut into small dice 1lbCh

icken breast meat -(boneless, skinless) - cut into 1-inch chunks 3mediumTomatoes: peeled amp: diced 1smallHead broccoli: stems sliced, - flowerets cut into - bite-sized pieces, - and steamed for 3 minutes 16oz.Canned pink or kidney

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beans - drained and rinsed 1c.Medium-hot salsa Optional ingredients 1/4c.Chopped cilantro Freshly ground black pepper -(to taste) ','In a large nonstick skillet or Dutch oven, heat the olive oil briefly, add the garlic and onion, and saute for 3 minutes or until they are softened. Addthe red pepper and saute for another 2 minutes.Add the remaining ingredients and bring the mixture to a boil over medium heat. Stir gently, reduce the heat, cover the pot, and simmer for 5 to 7 minutes or until the chicken is just done.

Check the seasonings before serving.Per Serving:Calories: 305 Protein:31 grams Carb: 36 grams Sodium: 467 mg Fat: 5 grams (15%of calories)* Adapted from Jane Brody`s quot:Good Food Gourmet quot:* Published in: Nutrition Action Healthletter (CSPI)* Typed for you by Karen Mintzias ','Maria','40922','0','','','yes','yes','yes','yes','0','0','192.168.1.275','[email protected]','40917');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3960','CITRUS CHICKEN AND RICE TERIYAKI','30','4Chicken breast halves 1/3c.Teriyakisauce,low-sodium 3tbs.Teriyaki sauce,low-sodium 2tbs.Peanut oil 1/2tsp.Sesame seeds 1/2tsp.Ginger,ground 1/2c.Walnuts,chopped 1c.Rice,long-gra

in,cooked 1Orange,peeled amp: sectioned 1/2Lemon,sliced ','1. Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2 hours.2. Drain chicken: slice into thin strips. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts,3 tablespoons teriyaki sauce and rice: stir-fry to heat through. Add orange andlemon. Serve.(Pam Pearson, Pawtucket RI) ','Maria','40923','0','','','yes','yes','yes','yes','0','0','192.168.1.276','[email protected]','40918');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3961','CITRUS SAGE CHICKEN BREASTS','30','2lbBoneless chicken breasts 1cnLemonade (6 oz.) 1/3c.Honey 1/2tsp.Lemon juice 1tsp.Sage, crushed 1/2tsp.Dried thyme, crushed 1/2tsp.Dry musta

rd ','Preheat oven to 350-degrees F. Rinse chicken breasts and pat dry: place in a shallow baking dish. Combine remaining ingredients. Pour 1/2 of mixtureover chicken and bake 20 minutes longer or until done. ','Maria','40924','0','','','yes','yes','yes','yes','0','0','192.168.1.277','[email protected]','40919');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3962','COBB SALAD','30','1/2Head iceberg lettuce 1/2Bunch watercress 1Small bunch curly endive 1/2Head romaine 2tbs.Minced chives 2Medium tomatoes * 1Whole chicken breast ** 6Bacon strips: cooked,diced 1Avocado: peeled and diced 3Hard-cooked eggs: diced 1/2c.Crumbled Roquefort cheese Special French Dressing1/4c.Water 1/4c.Red wine vinegar 1/4tsp.Sugar 1 1/2tsp.Lemon juice 1/2tsp.Salt 1/2tsp.Black pepper 1/2tsp.Worcestershire sauce 3/4tsp.Dry mustard 1/2Clove garlic: minced 1/4c.Olive oil 3/4c.Vegetable oil ','*Note: Tomato should be peeled, seeded and diced.**Chicken breast shouldbe cooked, boned, skinned and diced. Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in 1 large wide bowl or 6 individual wide shallow bowls. Add chives. Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or wedges across top of greens. Sprinkle with cheese. Chill.Meanwhile, to make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper, Worcestershire, mustard, garlic and oils. Chill. At serving time, shake dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass remaining dressing at table. ','Maria','40925','0','','','yes','yes','yes','yes','0','0','192.168.1.278','[email protected]','40920');INSERT INTO `rimjimar_addspices`.`mr_re

cipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES

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('3963','COCONUT CHICKEN CURRY','30','2tbs.Vegetable oil 1mediumOnion: chopped 1Green pepper: cut in strips 1Garlic clove: minced 1 1/2tbs.Curry powder 4Chicken breasts, boned skinned amp: cut in 1 quot: dice 4mediumPotatoes: peeled cut in 1 quot: dice 1cnCoconut milk (about 16 oz) Chicken stock or water ','IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute.Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to

cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender. ','Maria','40926','0','','','yes','yes','yes','yes','0','0','192.168.1.279','[email protected]','40921');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('3964','COCONUT CURRY SOUP EXPLOSION','30','1/4lbSoba noodles OR- dried thin spaghetti 2tsp.Coconut milk 2c.Chicken broth 1Lemongrass stalk (no leaves) cut into 1-inch lengths 4slFresh galangal (thin slices) OR ginger 3tbs.Fish sauce 1tbs.Curry powder (or more) 2tsp.Grated lime peel (or finely minced) 2tbs.Lime juice 4Hot red chilies seeded and slivered: -OR- 2tsp.-Chinese chili sauce 4Chicken breast halves (skinless and boneless) 1tbs.Or

iental sesame oil 8Button mushrooms Salt: to taste Cilantro sprigs, forgarnish ','ADVANCEPREPARATION: Bring 5 quarts of water to a rapid boil. Addthenoodles and cook until just tender in the center, about 5 minutes. Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside.In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside.Cut the chicken into very thin bite-size pieces, then mixwith the sesame oil. Thinly slice the mushrooms and set aside.LAST-MINUTECOOKING: Bring the soup to a simmer and cook over low heat for20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureenor individual bowls and garnish with cilantro sprigs. Serve at once.Serves: 4 as an entree, or 6 to 8 as the soupcourse. ','Maria','40927','0','','','yes','yes','yes','yes','0','0','1

92.168.1.280','[email protected]','40922');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3965','COLD FRUITED CHICKEN','30','1/4c.Dried Apricot halves, 1/4ed 1/4c.Chopped red onion 2tbs.Dry White Wine 2tbs.Unsweetened Orange juice 11/2tsp.Red wine Vinegar 2c.Chicken Breast (chop, cooked 1/2c.Orange segments(coarse chopp 1/2c.Seedless Red or Green Grapes 1/4c.Sliced Almonds, toasted 1/4c.Chopped fresh Parsley 1/4tsp.Pepper 1/8tsp.Salt 1dashRed pepper 4Leaves Red Leaf Lettuce ','Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bringto a boil. Set aside to cool.Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl: cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve. PERSERVING: 229 calories, 24.5 g protein, 19.7 g carbohydrate, 1.7 g fiber,59 g cholesterol, 132 mg sodium, 616 mg potassium. ','Maria','40928','0','','','yes','yes','yes','yes','0','0','192.168.1.281','[email protected]','40923');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3966','COOK UP AN ORIENTAL HOT POT','30','1lbRaw shrimp, peeled and deveined 2Chicken breasts, skinned, boned, and sliced very thin, across grain 1/2lbBeef sirloin sliced very thin, across grain 1/2Head Chinese cabbage or 1 lettuce heart, coarsely cubed 1c.Cubed egg plant or 1 5-ounce can (2/3 cup) water chestnuts, Drained and thinly s

liced 1 1/2c.Halved fresh mushrooms 4c.Small spinach leaves (stems removed) 14oz.Cans (5 1/4 cups) chicken broth 3Chicken bouillon cubes 1tbs.Monosodium glutamate 1/2tbs.Grated gingerroot or 1/2 teaspoon ground ginger '

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,'Midnight supper, perhaps for New Year`s Eve or after the show, can be exotic in a hurry. The foods are sliced ahead, the sauces made, then all stowed in the refrigerator. When guests are hungry, the hostess simply heats the broth and setsout the makings.Genghis Khan hot pot is another name for this Chinese specialty. Or maybe you`ve seen it on restaurant menus as volcano soup. We show an honest-to-goodness Mongolian cooker with a charcoal chimney in the center, but any chafing dish or electric skillet will do as well.What`s cooking. Everything on the

tray is raw, of course--chunks of eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinachto simmer along with the other foods is ready in the big red bowl. The broth is chicken bouillon that boasts a faint overtone of ginger. Individual bowls of fluffy rice are served at the same time as Hot Pot.The how-to. You pick out a few choice tidbits at a time and drop them from chopsticks, bambootongs, or fork into the lazily bubbling broth. In a few minutes, fish them out to dip into zesty sauces on your plate, like Peanutor Red Sauce, Chinese Mustardor Ginger Soy.Traditionalists poach eggs in the broth when it has taken on subtle flavor from the foods that have simmered in it. At the very last, the hostessmay ladle the broth as a soup. It`s delicious! Dessert? Skip it, or serve a fruit bowl and candied ginger with coffee or tea.Etiquette: Use one set of chopstick

s for cooking and fishing out morsels from Hot Pot, use a second set for eating.If only one set is provided for each guest, simply reverse your chopsticks (large ends down) when you cookor help yourself to food.Oriental Hot PotChinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked riceShortly before cooking timearrange the meats and vegetables on large trayor platter: use a bowl for spinach. Set out dunking sauces. Provide Bamboo tongs, chopsticks or long-handled forks as cooking tools for guests.Heat chicken broth in electric skillet or chafingdish (or use Mongolian cooker-- directions follow). Add bouillon cubes to hot broth and stir to dissolve: add monosodium glutamate and ginger. Heat to simmering. For cooking have broth barely bubbling. Each Guest picks up desired foods withchopsticks or whatever, drops them into the bubbling broth. When his tidbits are cooked, he lifts them out and dips into the sauces on his plate. Serve with rice. Makes 4 servings.To use Mongolian cooker, fill chimney of cooker with charco

al and add charcoal starter. Pour cold chicken broth into cooker. Cover cooker,then light charcoal. When broth is hot, continue as above. ','Maria','40929','0','','','yes','yes','yes','yes','0','0','192.168.1.282','[email protected]','40924');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3967','COQ AU VIN','30','2Boneless chicken breast, hav 4tsp.Low fat margarine 1/8tsp.Garlic powder 1/8tsp.Dried leaf thyme 1/8tsp.Lemon pepper 1/2tsp.Minced chives 1tbs.Chopped fresh parsley 1tbs.All purpose flour 4oz.Mushrooms, sliced 4oz.Pearl onions 1/4c.White wine ','Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarinein a large non-stick skillet over medium heat. Addgarlic powder and herbs: stir together 30 seconds. Dredge chicken in flour. Add to skillet and cook until brown on both sides. Remove to a small casserole: set aside. Add remaining 2t margarine to skillet. Add mushrooms and onions: saute until golden. Add to casserole. Pour wine into skillet and scrape up brownedpieces. Pour over chicken. Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g. ','Maria','40930','0','','','yes','yes','yes','yes','0','0','192.168.1.283','[email protected]','40925');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3968','CORIANDER CHICKEN SALAD','30','1c.Coriander: chopped 3Scallions (including tops) minced 2Chicken breasts, boneless and skinless 3tbs.Butter or margarine 1/4c.Sesame seeds: toasted Garlic clove: minced 1/2He

ad of iceberg lettuce: shredded Sesame Dressing1tbs.Dry mustard 1tbs.-Water 1/2c.Sesame oil 1/2c.Salad oil 1/4c.Soy sauce 3tsp.Sugar 1tbs.Lemon juice 1/4tsp.Chinese 5-spice powder ','Cut chicken into

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strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator.Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesamedressing (see below). Serve over a bedof shredded lettuce. DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture(but it tastes fine freshly made, too) ','Maria','40931','0','','','ye

s','yes','yes','yes','0','0','192.168.1.284','[email protected]','40926');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3969','CORONADO CASSEROLE','30','1c.Choppedonion 14oz.Canned chopped green chiles - drained 1/2tsp.Ground cumin 1/2tsp.Oregano 15oz.Tomato sauce 1/2c.Chicken broth 2c.Cooked chicken breast chunks 3c.Cooked rice 1c.Dairy sour cream 8oz.Cheddar cheese, shredded - (divided) 1 1/2c.Crushed corn chips ','Combine onions, chiles, oregano, tomato sauce, and broth in 1-1/2-quart microproof baking dish. Cover and cook on HIGH (maximum power) 10 minutes: stir after 5 minutes. Add chicken: stir.Set aside. Combine rice and sour cream in shallow greased 2-1/2-quart micropr

oof baking dish. Sprinkle with 1 cup Cheddar cheese: pour chicken mixture over cheese. Top with remaining 1 cup Cheddar cheese. Cook uncovered on HIGH 5 minutes.Each serving provides:* 499 calories* 23.9 g. protein* 28.8 g. fat* 37.3 g. carbohydrate* 1012 mg. sodium* 82 mg. cholesterolReprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','40932','0','','','yes','yes','yes','yes','0','0','192.168.1.285','[email protected]','40927');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3970','COUNTRY CHICKEN','30','2tbs.Olive oil 4Chicken breast halves 2Italian turkey sausages 2Garlic cloves 1Red pepper 1Green pepper 1Onion 4oz.Mushrooms 14 1/2oz.Italian-Style Stewed Tomato ','Cut chicken into 2 inch cubes, finely

chop garlic, cut red pepper into 2 inch cubes, cut green pepper into 2 inch cubes, thinly slice onion and mushrooms. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic, cook 10 minutes. Removefrom heat. Cut sausage into 1 inch pieces. Remove all from pan, drain. Add remaining oil to pan, add peppers, onion and mushrooms, saute` 5 minutes or until tender. Add tomatoes and their liquid, breaking up tomatoes with spoon. Return chicken and sausage to pan, cover and cook 5 minutes, or until cooked through. Servewith lemon-orzo pilaf. Per serving: 260 calories, 27 g protein, 11 g fat, 14 gcarbohydrates,: 616 mg sodium, 69 mg cholesterol. ','Maria','40933','0','','','yes','yes','yes','yes','0','0','192.168.1.286','[email protected]','40928');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3971','COUNTRY CHICKENRAGOûT','30','2tbs.Vegetable oil 4Chicken breasts (6 oz) skin and bones removed 32Canned pearl onions outer skins removed 8largeMushrooms: quartered 8slExtra thick bacon: diced, cooked, and drained 2Garlic cloves: crushed 12Baby artichokes (fresh or frozen) cooked and halved 12Sun dried tomatoes julienned 4tsp.Fresh tarragon, chopped 1/4c.Pine nuts 1/4c.Cream sherry 1c.Chicken stock 1c.Heavy cream Salt and pepper (to taste) ','In a large skillet place the oil and heat it on medium high until it is hot. Add the chicken breasts and sauté them for 3 minutes on each side, or until they are lightlybrowned. Add the pearl onions, mushrooms, bacon, and garlic. Sauté the ingredients for 3 minutes. Add the baby artichokes, sun-dried tomatoes, tarragon, and pine nuts. Sauté the ingredients for 2 minutes. Add the sherry and cook for 1 minute,

or until it is reduced by1/4. Add the the chicken stock and cook it for 3 to 4minutes, or until itis reduced by 3/4. Add the heavy cream and cook it for 2 to3 minutes, or until the sauce thickens. Add the salt and pepper. ','Ma

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ria','40934','0','','','yes','yes','yes','yes','0','0','192.168.1.287','[email protected]','40929');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3972','COUNTRY GOODNESS CHICKEN','30','1/2c.Flour 3Chicken breasts, skinned amp: boned, cutinto 1 quot: strips 1/2To 1 tsp. salt 1/4tsp.Pepper 1/4To 1/2 oil, as n

eeded 1cn10.5 oz chicken broth 1c.Hot water 2tbs.White wine 1/8tsp.Marjoram or thyme ','Place the flour in a shallow dish: set aside. Sprinkle the chicken with salt and pepper: add to the flour a few strips at a time, and dredge to coat on all sides. In a large skillet, heat 1/4 cup of the oil over medium-high heat. Add the chicken, turning to brown on all sides. Cook for about 10 minutes, adding oil as needed. Pour off the excess oil, and add the broth and thehot water to the skillet. Reduce heat to low: cover and simmer for 15 minutes.Stir in the wine and marjoram (Or thyme): cover and cook for 5 minutes more or until the chicken is fork-tender and no pink remains.Serve over biscuits or ricewith sauce from the pan. ','Maria','40935','0','','','yes','yes','yes','yes','0','0','192.168.1.288','[email protected]','40930');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`

submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3973','COUNTRY-STYLE CHICKEN KIEV','30','1/4c.Butter or margarine, softened 2tbs.Chopped green onion 1tbs.Minced fresh garlic 1/4tsp.Salt 1pinchCracked pepper Chicken: 4Whole boneless, skinless chicken breasts 1/4c.Butter or margarine 2/3c.Crushed buttery crackers 1/4c.Chopped fresh parsley 1/4tsp.Salt 1/4tsp.Thyme leaves 1pinchCracked pepper ','Filling:Stir together all filling ingredients. Divide in four equal portions. Freeze portions at least 30 minutes. Heat oven to 350~. Flatten each chicken breast to about 1/4 quot:. Place 1 portion of the butter onto each flattenedbreast. Roll and tuck in edges of chicken: secure with wooden picks. In 9 quot:square pan, melt 1/4 cup butter in oven. Combine remaining chicken ingredients.Dip rolled chicken in melted butter, then coat with crumb mixture. Bake 55-65 m

inutes or until fork tender. Remove wodden picks before serving. ','Maria','40936','0','','','yes','yes','yes','yes','0','0','192.168.1.289','[email protected]','40931');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3974','CRAB STUFFED CHICKEN BREASTS','30','6Chicken breasts 1/2c.Onion, chopped 1/2c.Celery,chopped 3tbs.Butter 3tbs.White wine, dry 7 1/2oz.Crabmeat, flaked 1/2c.Herb stuffing mix 2tbs.All-purpose flour 1/2tsp.Paprika 1packageHollandaise sauce mix 3/4c.Milk 2tbs.White wine, dry 1/2c.Swiss cheese, shredded 1Salt 1Pepper ','Skin amp:amp: bone chicken breasts: pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat: add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11 quot: X 7 quot: X 2 quot: baking dish , drizzle with 2Tmelted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remainingwine and cheese. Stir until cheese melts. Serve over chicken. Mrs. Robert F. Lewis ','Maria','40937','0','','','yes','yes','yes','yes','0','0','192.168.1.290','[email protected]','40932');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3975','CRAB-STUFFED CHICKEN','30','4oz.Crabmeat(or imitation) chop 1/4c.Water Chestnuts, chop finely 2tbs.Fine dry Bread Crumbs 2tbs.Mayonnaise or sal

ad dressing 1tbs.Snipped Parsley 1/4tsp.Dijon-style Mustard 6Med Chicken Breast halves * 2tbs.White Wine Worcestershire ','* 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onionFor filling, combine c

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rabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard.Place 1piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8 quot: thick. Repeat with other pieces of chicken.Spoon some of thefilling onto 1 end of each chicken breast half. Fold in the sides and roll up.Arrange chicken, seam side down, in a 12x7x2 quot: baking dish. Brush with someof the Worcestershire sauce.Bake in a 350 deg F. oven for 20-25 minutes or tillchicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkl

e with green onion.Microwave Directions:Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes.Per serving: 190calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. ','Maria','40938','0','','','yes','yes','yes','yes','0','0','192.168.1.291','[email protected]','40933');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3976','CRANBERRY APPLE CHICKEN BREASTS','30','1 1/4c.Cranberries, chopped 1/3c.Apple, diced plus 2tbs.Apple, diced 1/4c.Walnuts,chopped 2tsp.Walnuts, chopped 4Chicken Breasts, skinless, Boneless, pou

nded 1/2 quot: thick 1c.Monterey Jack, shredded ','Preheat oven to 350°. Combine cranberries, apples and walnuts in a medium glass bowl. Place breasts in a13x9 quot: baking pan. Top each breast with 1/3 cup filling. Bake for 30 minutes, or until chicken is no longer pink inside. Top each breast with 1/4 cup cheese. Bake for an additional 5 minutes, or until cheese has melted.Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120 ','Maria','40939','0','','','yes','yes','yes','yes','0','0','192.168.1.292','[email protected]','40934');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3977','CREAMED CHICKEN AND BISCUITS','30','4Biscuits 1/2lbChicken breast meat - (boneless, skinless) 3Buttonmushrooms 3Shiitake mushrooms - OR other wild mushrooms 1tbs.Butter 1tb

s.Red bell pepper - (finely chopped) 1tbs.Green bell pepper - (finely chopped) 1/2tbs.Jalapeno pepper - (finely chopped) 3/4c.Heavy cream Salt Freshly ground pepper ','Have the biscuits ready to slip into the oven to bakeas you begin to prepare the chicken.Cut the chicken into 1/2-inch-wide strips.Slice the mushrooms, and if you are using shiitakes, discard the stems. Heat the butter in a skillet: whenit stops foaming, add the chicken and mushrooms and saute over moderate heat for 4 minutes. Add the peppers and cook, stirring, overhigh heat for 1 more minute.Pour the cream into the skillet and cook until it has reduced and thickened, about 5 minutes. Season with salt and pepper.To serve, split 4 warm biscuits and divide them between 2 plates. Cover them with the creamed chicken.* Source: Chef Billy Della Ventura of 95th Restaurant, Chicago *American Bistro - Copyright 1986 by Irena Chalmers Cookbooks, Inc. * Typed for youby Karen Mintzias ','Maria','40940','0','','','yes','yes','yes','yes','0','0','192.168.1.293','[email protected]','40935');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('3978','CREAMED CHICKEN AND FETTUCCINE','30','1pk Fettuccine noodles(6oz) 2Large chicken breasts 1Egg Flour,all-purpose Salt Pepper Butter or margarine 1/4lb Mushrooms,sliced 1 1/2c Milk 2T Sherry,dry 1/4c Parmesan cheese,grated 1T Parsley,chopped,for garnish saucepot, prepare fettuccine as label directs: drain. Return 10 quot: skillet over medium-high heat, in 2 tablespoons hot butter or ','fettuccine to saucepan: keep warm.2. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon p

epper. Dip chicken pieces into egg, then into flour mixture to coat evenly.margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter: keep warm.4. Prepare sauce: In drippings in skillet, over medium heat, h

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eat 2 more tablespoons butter or margarine: add mushrooms and cook until tender.Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper: cook 1minute. Stir in milk and sherry: cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce.5. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley. ','Maria','40941','0','','','yes','yes','yes','yes','0','0','192.168.1.294','[email protected]','40936');INSERT IN

TO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3979','CREAMY BAKED CHICKEN BREASTS','30','4Whole Chicken Breasts 4Swiss Cheese slices, 4 quot:x4 quot: 1cnCream of Chicken Soup, 10 oz 1/4c.Dry White Wine 1c.Herb seasoned stuffing mix 1/4c.Melted Butter Garlic powder (opt.) 2tbs.Parmesan cheese (opt.) ','Arrange split, skinned and boned chicken breasts in alightly greased 13x9 inch bakingdish. Top with cheeseslices. Combine soup and wine: stir well. Spoon sauceevenlyover chicken and sprinkle with crushed stuffingmix. Drizzle butter over stuffing. If desired,sprinkle with garlic powder and Parmesan cheese. Bakeat 350 for 45to 55 minutes. ','Maria','40942','0','','','yes','yes','yes','yes','0

','0','192.168.1.295','[email protected]','40937');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted _by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3980','CREAMY CHICKEN amp: MUSHROOMS','30','2tb Margarine 4Chicken breast halves skinless, boneless 1 1/2c Sliced mushrooms 1Small onion,sliced 1Clove garlic, minced -OR- 1/8ts Garlic powder 1cn Cream of Mushroom Soup Campbell`s (10 3/4 oz can) 1/2c Milk 1/8ts Pepper 4c Hot cooked noodles large skillet over medium-high heat, heat one tablespoon margarine. ','Add chicken: cook 10 minutes or until browned. Remove.2. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often.3. Stir in soup, milk andpepper: heat to boiling.4. Return chicken to skillet. Cover: cook over low hea

t 5 minutes or until chicken is no longer pink, stirring often.5. Serve with noodles.Serves 4.From a Campbell`s Soup Advertisement, October 1993 Reader`s Digest. ','Maria','40943','0','','','yes','yes','yes','yes','0','0','192.168.1.296','[email protected]','40938');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3981','CREAMY CHICKEN POPOVERS','30','2c.Water 18oz.Skinned Chicken Breast halve 1Lge Carrot, scraped, sliced 1Sm Onion, sliced 1Sm Onion, chopped 1 1/4c.Flour, divided 1/4tsp.Dried Tarragon 1 3/4c.Skim Milk, divided 1/2c.Plain low-fat Yogurt 1/4c.Dry white Wine (or Chablis) 1/2c.Frzn English Peas, thawed 2tbs.Chopped Pimento 1/4tsp.Salt 2Eggs ','Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil: cover, reduce heat, and simmer 30 minutes. Remove chicken from broth: cool. Bone chicken, and cut meat into 1 quot: pieces. Set aside. Strain broth, saving 3/4 cup.Coat a large nonstick skillet with cooking spray: place over med-hi heat untilhot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour andtarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, andreserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keepwarm.Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk: beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4 quot: apart on a baking sheet. Bake at 400 deg F for 45-50 minutesor till golden brown.Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve

immediately.PERSERVING: 276 calories, 25.4 g protein, 3.9 g fat, 33.1 gcarbohydrates, 133 g cholesterol, 2.2 mg iron, 236 mg sodium, 162 mg calcium. ','Maria','40944','0','','','yes','yes','yes','yes','0','0','192.168.1.297','vasa

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[email protected]','40939');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3982','CREAMYCHICKEN SALAD WITH MANGO DRESSING *','30','Patti 3Chicken breast: whole boneless 1c.Chicken broth 3/4c.Rice 2Mangoes 3Green onions: chopped 3tbs.French dressing Mango Dressing1Mango 1/2c.Light cr

eam 1/4c.Thousand island dressing 1tbs.Mint: chopped 1tbs.Mango chutney ','Place chicken stock in pan, add chicken: cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender: drain and cool. Addrice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10minutes or until rice is tender: drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender.Combine rice, onions and French dressing in a bowl. Place on plates: top with chicken and mango dressing. ','Maria','40945','0','','','yes','yes','yes','yes','0','0','192.168.1.298','[email protected]','40940');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`

,`rss_date` )VALUES ('3983','CRISPY CHICKEN NUGGETS','30','IngredientsVegetable oil for frying 1/2c Milk 1/4c Flour 1/4c Grated Parmesan cheese 1tsp.Paprika 1/2tsp.Oregano 1/4tsp.Dry mustard 2 1/2lbChicken breasts, skinless boneless, 1 inch pieces 1In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F. ','2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken piecesin milk, then place about a dozen pieces of chickenat a time in a gab and shake to coat.3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.From: 365 Ways to Cook Chicken ','Maria','40946','0','','','yes','yes','yes','yes','0','0','192.168.1.299','[email protected]','40941');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`

,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3984','CRISPY CHICKEN WITH PARMESAN TOMATOES','30','1/2c.Seasoned Dry Bread Crumbs 1tbs.Parsley: Chopped 1smallGarlic Clove: Minced Olive Or Salad Oil CoarselyGround Black Pepper 2tbs.Dijon Style Mustard 2largeChicken Breast Halves:W/ Skin And Bones, About 1 1/2 Pounds 3mediumPlum Tomatoes: About 3/4 Lb 2tbs.Parmesan Cheese: Grated 1tsp.Dried Oregano Leaves: Crushed 1/2tsp.Salt 1bnWaterCress Bottled Olive Oil And Vinegar Salad Dressing ','About 50 minutes before serving:Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 tsof the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skinside up, in the baking dish. Bake the chicken, without turning, for 20 minutes.Meanwhile, cut each tomato, lengthwise, in half.On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife.To Serve:Toss the watercress with the saladdressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit downto eat.EACH SERVINGCONTAINS:Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500 Milligrams. ','Maria','40947','0','','','yes','yes','yes','yes','0','0','192.168.1.300','[email protected]','40942');INSERT INTO

`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,

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èmail` ,`rss_date` )VALUES ('3985','CRISPY MUSTARD CHICKEN','30','2tbs.Mayonnaise (diet) 2tbs.Prepared Mustard 1/4c Wheat germ 1/3c Fine, dry Bread Crumbs 1/2tsp.Ground Thyme 1/4tsp.Salt 4x Chicken Breast halves 69gcholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. ','* 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl: stir well. Combine wheatgerm and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicke

n in a 10x6x2 quot: baking dish that has been coated with Pam. Cover and bake at350 deg F for 40 minutes. Uncover and bake an additional20 minutes or until chicken is tender. PERSERVING: 206 calories, 29.9 g protein, 5.2 g fat, 10 g carbohydrates ','Maria','40948','0','','','yes','yes','yes','yes','0','0','192.168.1.301','[email protected]','40943');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3986','CROCKPOT CHICKEN FETTUCCINE','30','2Chicken breasts: halved 2tbs.Olive oil 1/4c.Green onions: chopped 1tsp.Garlic: minced 14 1/2oz.Canned tomatoes: drained and Chopped 1tbs.Basil 1c.Heavy cream 2Egg yolks 3/4c.Parmesan cheese 8oz.Fettuccine 1c.Peas (frozen): thawed 1 1/2c

.Mushrooms (fresh): sliced ','In skillet, brown chicken breasts in olive oil.Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cookon high 30 minutes to thicken.While sauce is thickening, cook fettuccine according to package directions: drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min. ','Maria','40949','0','','','yes','yes','yes','yes','0','0','192.168.1.302','[email protected]','40944');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3987','CROCKPOT CHICKEN PARMIGIANA','30','3Chicken breasts 1Small egg plant sliced 1Egg 10 1/2oz.Can pizza sauce 1tsp.Salt 6Slices mozzarella cheese 1/4tsp.Pepper 1c.Dry bread crumbs 1/2c.Butter ','If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom orit will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours.Add amp:gt: mozzarella cheese: sprinkle Parmesan cheeseon top. Cover and cook15 minutes. ','Maria','40950','0','','','yes','yes','yes','yes','0','0','192.168.1.303','[email protected]','40945');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3988','CROCKPOT SWEET AND SOUR CHICKEN','30','1Carrot: cut in pieces 1Green pepper: cut in pieces 1Med Onion: quartered 4Boneless chicken breasts: * 3tbs.Instant tapioca: (heaping) 8oz.Pineapple chunks: canned, ** 2tbs.Candied ginger: or fresh,*** 1/3c.Dark brown sugar: packed 1/3c.Redwine vinegar 1tbs.Soy sauce 1tsp.Instant Chicken bouillon 1/2tsp.Garlicpowder 1Med Green pepper: strips 10Fresh cilantro leaves: opt. Rice: hot, cooked ','*Remove all skin and any fat from chicken before cooking. ** DONOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the gingerif using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom

of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightlywith foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve ov

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er rice. Leftovers can be reheatedin microwave. Judy Garnett/NC pjxg05a. ','Maria','40951','0','','','yes','yes','yes','yes','0','0','192.168.1.304','[email protected]','40946');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3989','CROCODILE CAFE`S CHICKEN TORTILLA SOUP','30','2qt.Chicken stock Red onion, large

, diced 3Corn tortillas, fried/broken 3Roma tomatoes, diced 1/2Bunch ofcilantro 8oz.Ancho chile paste * 2Chicken breast halves ** Salt to taste 6oz.Ranchero cheese, crumbled 2Corn tortillas, fried crisp ','* or6 or 7 ancho chiles pureed** large, cooked and shredded Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 friedtortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheeseand tortilla strips. NOTE: To puree ancho chiles, soak 6 or 7 chiles inhot water until tender, or simmer just until tender. Remove stem and seeds andpuree in blender with small amount of water until paste in formed. Strain through sieve to remove skin, if desired.Each serving with cheese and chips contains

about:146 calories, 866 mg sodium, 31 mg cholesterol, 4 g fat, 9 g carbohydrates, 17 g protien, 0.55 g fiber.-- from the CROCODILE CAFE, Pasadena, CA.','Maria','40952','0','','','yes','yes','yes','yes','0','0','192.168.1.305','[email protected]','40947');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3990','CRUSTADE OFCHICKEN AND PIGEON','30','12oz.Wholewheat pastry 1Pigeon 2Chicken breasts Or whole legs 2/3c.Dry white wine several grinds of black pepper 4Cloves 1/2oz.Butter 2oz.Mushrooms, roughly chopped 1oz.Raisins 3largeEggs salt pepper 1/2tsp.Ground ginger ','Roll out 8 oz of the pastry and linea 8 inch flan dish: back the crust blind.Put the pigeon in a pot with the stock, wine, pepper and cloves and cook very slowly for an hour. Add the chicken and

continue to cook for a further45 minutes or till the meat of both birds is really tender. Meanwhile cook the mushrooms lightly in the butter. Remove the birds from the stock and bone them. Cut the flesh into quite small pieces, mix it withthe mushrooms and the raisins and spread them over the base of the flan case. Beat the eggs with a fork and season with the salt, pepper, and ginger. Add 1 cupof the cooking juices and pour over the meat in the flan case. If you want to have a lid, roll out the rest of the pastry and cover the flan. Bake it in moderate oven (350 F) for 25 minutes if uncovered, 35 minutes if covered. Serve warm with a good green salad.For a more 20th century flavor-- double the chicken, leaveout the pigeon, and substitute 1 oz chopped fried bacon for the raisins. ','Maria','40953','0','','','yes','yes','yes','yes','0','0','192.168.1.306','[email protected]','40948');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3991','CUMIN CRUSTED CHICKEN SALAD','30','1/4c Chopped Tomato 3tbs.Peeled, Chopped Cucumber 3tbs.Chopped Green Pepper 1tbs.Chopped Purple Onion 1smallJalapeno Pepper Chopped 1tbs.Ground Cumin 1tsp.Pepper 4(4 Oz. ) Chicken Breasts Boned And Skinned 1tbs.Red Wine Vinegar Optional ingredients Cherry Tomatoes Optional ingredients Fresh Basil 155Cal. Per Chicken Breast Half amp: 3 T. Vegetable Mixture. ','Combine Tomato, Cucumber, Green Pepper, Purple Onion amp:amp: Jalapeno Pepper inA Small Bowl amp:amp: Set Aside. Combine Cumin amp:amp: Pepper. Rub All SidesOf Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken amp:amp: Cook 6 Min. On Each Side OR Until Tender. Re

move From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings amp:amp: Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally A

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cross Grain amp:amp: Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes amp:amp: Basil. ','Maria','40954','0','','','yes','yes','yes','yes','0','0','192.168.1.307','[email protected]','40949');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3992','

CURRIED CHICKEN','30','3Chicken breasts, halved 3tbs.All purpose flour 1 1/2c.Sliced onion 1tbs.Water 1Apple, peeled, chopped 1/4tsp.Curry powder 1/8tsp.Ground ginger 1/8tsp.Ground tumeric 1/2tsp.Salt 1/8tsp.Pepper 1c.Chicken broth 1/3c.Raisins ','Preheat oven to 350F. Rinse chicken,pat dry: dredge in flour. Spray a large non stick skillet with vegetable spray: heat over medium high. Add chicken and cook just until brown: turn and brown other side. Put chicken in a medium size shallow casserole. In skillet over lowheat, cook onion in 1 T water 5 minutes: add apple and cook 1 min. Spoon over chicken: sprinkle with spices. Pour broth over all. Bake, covered, 55 min or untiltender. Add raisins and cook 5 minutes longer. Cal: 214: Fat 4 g. ','Maria','40955','0','','','yes','yes','yes','yes','0','0','192.168.1.308','[email protected]','40950');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name

` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3993','CURRIED CHICKEN amp: MANGO SALAD','30','2qt.Water 4(4 Oz.) Boneless, Skinned Chicken Breasts 3/4c.Plain Yogurt 1tbs.Lime Juice 1tbs.Honey 1tsp.Curry Powder 1/8tsp.Salt 1/2tsp.Pepper 1c.Peeled Cubed Mango, Papaya OR Pineapple 4Lettuce Leaves ','Bring Water To A Boil in A Medium Saucepan. AddChicken. Reduce Heat amp:amp: Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken amp:amp: Let Cool. Cut Into 1/2 in. Pieces amp:amp: Set Aside.Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt amp:amp: Pepper in A Medium Bowl. Mix Well. Add Mango amp:amp: Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) ','Maria','40956','0','','','yes','yes','yes'

,'yes','0','0','192.168.1.309','[email protected]','40951');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('3994','CURRIED CHICKEN DINNER','30','2 1/2c.Water 1c.Brown Rice, uncooked 1 1/2tsp.Chicken bouillon powder 6Chicken breast halves* 2 1/2c.Water 1/2tsp.Curry powder 1/4tsp.Salt 2c.Unsweetened Orange juice 2tbs.Cornstarch 2tbs.Dry Sherry 1tsp.Groung Ginger 1tsp.Grated Orange rind 2c.Diagonally sliced Celery 1Lg sweet Red Pepper ** 1LgGreen Pepper ** ','* 6 oz each** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan: bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquidis absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven: bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender: drain. Bone chicken, and cut into bite-size pieces: set meat aside.Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved: set aside.Coat a large nonstick skillet with Pam: place overmed-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture: bring to a boil. Cook 1 minute,stirring constantly, until thickened. To serve, spoon chicken mixture over hot,cooked rice.PERSERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 gcarbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg calcium. ','Maria','40957','0','','','yes','yes','yes','yes','0','0','192.168.1.310','[email protected]','40952');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`me

taDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3995','CURRIEDRICE WITH CHICKEN AND WALNUTS','30','2tsp.Canola oil 2oz.Coarsely chopped Ca.

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walnuts 1tbs.Curry powder 1tbs.All-purpose flour 1tsp.Ground ginger 1/2tsp.Ground allspice 1c.Low-sodium chicken broth 5oz.Chicken breast: cubed - (skinless, boneless) 1c.Unsweetened applesauce 4oz.Aromatic rice 1/2c.Plain nonfat yogurt ','In medium nonstick skillet, heat oil. Add next 5ingredients and stir-fry 2 minutes. Add chicken broth, stirring until smooth.Add chicken and applesauce: cook 3 minutes more.Add rice and 1 cup water to pan: simmer, covered, 15 minutes: stir 2-3 times, until rice is cooked. Remove fro

m heat: stir in yogurt.Each serving provides:* 1 FA, 1/2 FR, 1-1/2 P, 1 B, 25 CPer serving:* 317 cal, 15 g pro, 38 g car,* 12 g fat: 6 g poly, 4 g mono, 1 g sat* 63 mg sod, 21 mg chol(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)Reprinted with permission from USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','40958','0','','','yes','yes','yes','yes','0','0','192.168.1.311','[email protected]','40953');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3996','CURRIED SPINACH SALAD','30','2Chicken breasts: raw, whole, cut into thin strips 2tbs.Oil 2tbs.Soy sauce Salad6c.Spinach: torn 1c.Apple: tart, chopped 1/4c.Peanuts

 1/4c.Raisins Dressing2/3c.Oil 1/2c.Maple-flavored syrup 1/2c.Cider vinegar 1tbs.Instant minced onion 1tsp.Curry powder 1tsp.Prepared mustard 1/4tsp.Salt ','-Sandy BrinksFor Dressing: Combine all in blender. Blend 15 seconds. Chill 4 hoursor overnight. Makes 1-2/3 cups dressing. 60 calories per tablespoon. Saute chicken in oil after marinating in soysauce. Drain and chill 4 hours or overnight.For Salad: Combine spinach with 1cup dressing or less if desired and toss. Divide into 4 plates. Divide chicken,apple, peanuts, raisins and place on top of spinach. Serve immediately with additional dressing if desired. Each serving : 525 calories.This dressing if verygood and I have used it with other types of spinach salads and have also made it with low calorie syrup. The original recipe called for real maple syrup whichmakes the dressing extra special. Serve with a good crusty french bread. ','Maria','40959','0','','','yes','yes','yes','yes','0','0','192.168.1.312','

[email protected]','40954');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3997','CURRIED SPINACH-FILLED CHICKEN BREASTS','30','Filling2tbs.Oil 1c.Chopped onions 1tsp.Minced garlic 9oz.Pkg Green Giant Harvest Fresh Frozen Spinach, thawed, drained 3/4tsp.Salt 1/2tsp.Cumin 1/2tsp.Coriander 1/2tsp.Turmeric 1/2tsp.Cayenne Chicken Rolls6Boneless, skinless chicken breast halves 1tbs.Lime juice 1tbs.Butter, melted 1/4tsp.Turmeric Rice amp: Garnishes3c.Hot cooked rice 2tbs.Lime juice 2tbs.Up to ... 4tbs.Chopped fresh cilantro Additional fresh cilantro Lemon amp: lime slices ','Heat oven to 350 degrees. Lightly grease 8 x 8 quot: or 12 x 8 quot:baking dish. Heat oil in medium skillet over medium-high heat until hot. Add onions and garlic: cook and stir 2 minutes.Reduce heat to medium. Add spinach and remaining fillingingredients: cook and stir 5 minutes. Remove from heat: set aside. Place one chicken breast half, boned side up, between2 pieces of plastic wrap. Working from center, lightly poundchicken with rolling pin or flat side of mallet until about 1/4 quot: thick: remove wrap. Repeatwith remaining chicken breasts. In small bowl, combine 1 T lime juice, butter and 1/4 t turmeric: mix well. Brush smooth side of each chicken piece with limejuice mixture: turn each piece over and spread unseasoned side evenly with 3 T filling. Starting with short side of chicken breast, roll up tightly. Place, seam side down, in greaseddish. Bake for 30 to 40 minutes or until chicken is nolonger pink. Cool 5 minutes. Cut crosswise into 1/2 quot: slices. Place cooked rice on serving platter amp:amp: arrange chicken slices,slightly overlapping

on rice. Sprinkle 2 T lime juice andchopped cilantro over chicken and rice. Garnish with freshcilantro, lemon and lime slices. ','Maria','40960','0','','','yes','yes','yes','yes','0','0','192.168.1.313','[email protected]','4095

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5');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3998','CURRY CHICKEN','30','4Chicken breast,boned+skinned 2c.Bell pepper,chopped or slice 2c.Red pepper,chopped or sliced 2Green onions, sliced 2tsp.Curry, more-less, to taste 1/4tsp.Turmeric 4Red Apple, cored-sliced 1c.Water ','Place in covered baki

ng dish all of the ingredients. Cover tightly and cookin preheated oven at 350 degrees for 35 to 45 minutes. ','Maria','40961','0','','','yes','yes','yes','yes','0','0','192.168.1.314','[email protected]','40956');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('3999','CURRY CHICKEN WITH GRAPES','30','8Chicken breast halves (boned) 6c.Grapes, seedless (or less: vary amount to taste) 2c.Mayonnaise 4tsp.Curry powder 3tsp.Olive oil 1tsp.Cayenne pepper 1/2tsp.Black pepper, ground 1tsp.Fruit vinegar ','Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it).Broil the chicken breasts (

3-5 minutes on each side in a preheated broiler), then dice or shred into smallbite-sized pieces.Mix chopped chicken with about 2 cups of whole grapes. Coverwith the sauce. Add more grapes to taste. My taste is to add vast quantities ofgrapes. NOTES:* Chicken fruit salad curry -- One day I was invited to a beach picnic, and asked to bring a salad. A friend and I got together in his kitchen and concocted a curried chicken salad with grapes. It was delicious, but weforgot to write down the recipe. After some more experimentation, I have comeup with this recipe. I don`t know if it is the same as what we made that day atthe beach, but it is delicious.: Difficulty: easy.: Time: 20 minutes includingcooking the chicken.: Precision: no need to measure.: Tracy Larrabee: StanfordUniversity, Computer Science Department, Palo Alto, CA, USA : [email protected] [email protected]: Copyright (C) 1986 USENET Community Trust','Maria','40962','0','','','yes','yes','yes','yes','0','0','192.168.1.315','va

[email protected]','40957');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4000','CURRYIN A HURRY','30','1lbShrimp or boneless, skinless chicken breasts 2 1/2tbs.Oil 1 1/2tsp.Curry powder 1/4tsp.Red chili powder or cayenne pepper 1tsp.Crushed garlic 1cnCrushed or whole skinless tomatoes, chopped (1 lb) 1tsp.Crushed ginger (opt) Salt to taste 1tbs.Heavy cream (opt) 1/4c.Fresh chopped coriander 1/2tsp.Lemon juice ','If using shrimp, clean and devein.Saute them lightly on both sides until they become pinkish, then set aside. If using chicken, cut the meat into 1 quot: strips and set aside. In a saucepan or wok, heat the oil and quot:splutter fry quot: the curry powder and red chili powder and then the garlic rapidly for 30 seconds. Add the tomatoes, then add the ginger,if desired, and salt: mix well and bring to a boil. Add the chickenor shrimp, and simmer until cooked (3-5 minutes for the shrimp, 6-10 minutes for the chicken). Finally, do the quot:fimmering quot: process, simmering on high heat until the oil floats to the top for a minuteor so. Remember that overcooking or overspicing can kill the curry. Use the optional cream to tame the curry or adjustthe flavor. Garnish with freshly chopped coriander and a squeeze of lemon juice. Serves 2 as a main dish, 3-4 when served with other dishes. ','Maria','40963','0','','','yes','yes','yes','yes','0','0','192.168.1.316','[email protected]','40958');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4001','Chicken and Ha

m Soup','30','1Chicken breast fillet skinned and sliced thinly. 2mediumCourgettes 1 1/2oz.Mushrooms 1 1/2oz.Ham chopped 2Onions chopped 3/4pt.Chicken stock made with liquid concentrate. 2tsp.Light soy sauce 1tsp.Corn fl

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our. ','Place chicken courgettes, mushrooms ham onions and stock in a pan. Bring to the boil. Reduce heat and simmer uncovered for 5 minutes. Blend soy saucewith the corn flour and add to the pan stirring constantly until the soup thickens.Serve immediately. ','Maria','40964','0','','','yes','yes','yes','yes','0','0','192.168.1.317','[email protected]','40959');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`

,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4002','DEEP-FRIED LEMON CHICKEN','30','1Green bell pepper 1Red bell pepper 1lbChicken breast, boneless Batter1/2c.Flour 1/4c.Cornstarch 1/4tsp.Salt 1/2tsp.Baking powder, double-acting 1/2tsp.Vegetable oil Sauce1Lemon 3tbs.Sugar 1/2c.Water 1tsp.Cornstarch 2tsp.Water Parsley sprigs ','Wash and seed the peppers.Cut each one into strips about 2 x 1/4 inches. Cut the boneless chicken breastinto strips about 3 x 1/2 inches.Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil. Stir until smooth.Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezingthe juice from the other half of the lemon and combiningin a cup with the sugarand water. Stir well.Combine about 1 teaspoon cornstarch and about 2 teaspoon w

ater in a second cup. This mixture will be used later to thicken the lemon sauce. Dip each piece of chicken in the batter and let the excess drip back into the bowl.Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat about 1 quart of vegetable oil in awok or deep pan until it is very hot. Then add about 5 pieces of chickenat a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and ifso, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil.Cook the lemon sauce by pouring the lemon-sugar mixtureinto a saucepan and bring to a boil. Add the cornstarch-water mixture and stiruntil thickened.To please the eye as well as the palate, mix up the chicken andcolored pepper pieces and pile on a plate. Top with sprigs of parsley and placethe lemon slices around the outside of the plate. Put the hot lemon sauce in a c

up so that people can pour it over their chicken just before eating, to keep itcrispy.Serve with rice. Don`t forget to start the rice so that it will be doneat the same time as the chicken.A nice-looking dish for company. The deep-friedchicken pieces can also be served as party snacks instead of junk food. NOTES:* Crispy chunks of chicken in sweet lemon sauce. Yield: Serves 2-3.: Difficulty: With an electric deep fryer, easy: without one, moderate. : Time: 45minutes.: Precision: Measure the batter ingredients.: Andy Tanenbaum: Dept. ofMath and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND : [email protected]!mcvax!cs.vu.nl!ast: Copyright (C) 1986 USENET Community Trust','Maria','40965','0','','','yes','yes','yes','yes','0','0','192.168.1.318','[email protected]','40960');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4003','DIANE`S CHICKEN','30','4Chicken breasts, skinless 1cnCream of mushroom 1cnCream of celery 1 1/3c.Water 1c.Rice (convertors) 1/2packageLipton onion soup mix ','Combine everything but chicken in casserole dish, thenplace chichen on top.Cover, bake at 350 degrees 11/2 hous. Uncover chicken last 20 minutes for browning. ','Maria','40966','0','','','yes','yes','yes','yes','0','0','192.168.1.319','[email protected]','40961');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4004','DIJON CHICKEN','30','4Chicken breast halves, skinned and boned 2tbs.Butter 1cnVEG-ALL Mixed Vegetables (16 oz) 1cnChicken broth (12 oz) 1/

2c.Light cream 1/4c.Flour 1tbs.Dijon mustard 1 1/2c.Cooked noodles 1/8tsp.White pepper ','1. Melt butter in skillet: cook chicken about 20 minutes, or until tender. Remove from pan.2. Drain VEG-ALL and add liquid to pan juice

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s with chicken broth.3. Combine light cream and flour: add to liquid in pan. Cook and stir until thickened: stir in mustard.4. Heat vegetables and cooked noodles in a little of the sauce.5. Heat chicken in remaining sauce and serve over vegetable mixture. ','Maria','40967','0','','','yes','yes','yes','yes','0','0','192.168.1.320','[email protected]','40962');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted _by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRe

cipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4005','DRIED FISH BELLY SOUP - KAPAW PLA *','30','4c.Water 1Whole Chicken Breast 8oz.Dried Fish Belly/Fish Maw Soaked In Hot Water Until Soft 1/3c.Light Soy Sauce 1tbs.Sweet Soy Sauce 1/2c.Bamboo Shoot Strips 1/4tsp.White Pepper 4smallHard-Cooked Eggs, Sliced 1/4c.Minced Cilantro/Coriander ','Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors.Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock.Place the cooked chicken breastin cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside.Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces.Heat the chicken stock to boiling, add the dried

fish belly and all the remaining ingredients except the eggs and the cilantro.Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro.From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. ','Maria','40968','0','','','yes','yes','yes','yes','0','0','192.168.1.321','[email protected]','40963');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4006','DRUNKEN CHICKEN SALAD','30','4Boned chicken breasts: cook 1c.Sherry 1tsp.Salt 1/2tsp.Sugar 1Head red leaf lettuce Optional ingredients 1/2c.Cilantro: (leaves) 3tbs.Sesame seeds: toasted golden 4Scallions: w/green, chopped ','Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate fo

r 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter: place chicken pieces in the center. Sprinkle with sesameseed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC ','Maria','40969','0','','','yes','yes','yes','yes','0','0','192.168.1.322','[email protected]','40964');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4007','EASY CHICKEN CACCIATORE','30','1/4c.Olive Oil 1/2tsp.Crushed Red Pepper 2lbBoneless Chicken Breasts * 1/2lbThickly Sliced Mushrooms Jar Ragu SpaghettiSauce ** 2largeSweet Peppers *** 1largeGreen Pepper **** 3/4tsp.Dried Thyme: crushed 2tbs.Red Wine Vinegar Hot cooked spaghetti or linguini ','* Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow: cut into thin strips **** Cut into thin stripsHeat olive oil and red pepperin a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon: set aside. Add mushrooms: saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken: bringto a boil. Reduce heat and simmer 8 to 10 mins or untilpeppers are just tender, stirring occasionally. Serve over spaghetti or linguini. ','Maria','40970','0','','','yes','yes','yes','yes','0','0','192.168.1.323','[email protected]','40965');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4008','EASY CHICKEN STIR FRY','30','1bnBroccoli 1Sweet red pepper 2largeGr

een onions 3Chicken breast halves 1/2c.Chicken stock 2tbs.Soy sauce 1tbs.Cornstarch 1tbs.Oyster sauce 1tbs.Dry sherry 1tsp.Sesame oil 1/4tsp.Chili paste 2tbs.Vegetable oil 2Garlic cloves: minced 1tbs.Gingerr

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oot: minced Optional ingredients 1/4c.Cashew nuts: ','Preparation time = 25 minutes.Substitute 1/2 red and 1/2 yellow peppers for the sweet pepper ingredient. Hot pepper sauce (dash) may be used instead of chilipasteDivide chicken stock and vegetable oil in halves for seperate uses.1. Cut broccoli into florets: peel and cut stalks on diagonal into1/4-inch thick slices.cut pepper(s) into 1-inch squares. Cut green onionsin half lengthwise: cut on diagonal into 2-inch pieces. Cut chicken into thin strips. Set aside separately.2

. Whisk together 1/4 cup of the chicken stock, soy sauce, cornstarch, oyster sauce, sherry, sesame oil and chili paste: set aside.3. Heat wok or deep skillet over high heat. Add 1 TB vegetable oil: heat for 30 seconds, swirling to coat pan.Stir-fry half the chicken for 3 to 4 minutes or until no longer pink inside: remove and set aside. Repeat with remaining chicken, adding some of the remainingoil if necessary. Add to reserved chicken.4. Add remaining oil to wok. Stir-frygarlic and ginger for 10 seconds or until fragrant. Add broccoli and pepper(s):stir-fry for 1 minute. Add onions: stir-fry for 30 seconds. Pour in remaining stock: cover and steam: stirring once, for 2 minutes or until broccoli is tender crisp.5. Stir chicken back into wok: push to side of pan. Pour soy mixture into centre of wok: cook, stirring, for 1 to 2 minutes or until thickened. Stir chicken mixture into sauce until coated. Sprinkle with cashew nuts. ','Maria

','40971','0','','','yes','yes','yes','yes','0','0','192.168.1.324','[email protected]','40966');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4009','EASY FISH','30','1 1/2lbGrouper or snapper fillets (or substitute boneless, skinless chicken breast) Salt Pepper Flour 2tbs.Olive or vegetable oil Optional ingredients 4tbs.Butter, 1Juice of lemon (opt) ','Sprinkle fish fillets (or chicken pieces) liberally with salt and pepper. Coat the pieces with flour, patting them firmly, then shaking off excess flour.Heat 2 tablespoons of oil in a wide skillet (or 2 wide skillets), and cook the fish over medium-high heat for 3-4 minutes, until browned. Turn fish pieces over and cook another 3-4 minutes longer.Remove fish from skillet and keep warm. Add butter and h

eat until it turns a deep brown. Remove from heat and add juice of one fresh lemon. Pour over fish or chicken. This final sauce may be augmented with capers orminced garlic, if desired. Add them after butter before lemon juice. ','Maria','40972','0','','','yes','yes','yes','yes','0','0','192.168.1.325','[email protected]','40967');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4010','EASY MEXICAN CHICKEN AND RICE','30','1c.Converted rice 1 2/3c.Water 1mediumOnion(chopped) 4Skinless, chicken breast halves 1c.Salsa (the one you like) Salt to taste 2Chicken bullion cubes ','In a large pan, combine the waterand bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover.Place into preheated oven (350o), and cook for 1 hr. Serve. ','Maria','40973','0','','','yes','yes','yes','yes','0','0','192.168.1.326','[email protected]','40968');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4011','EASY SWEET AND SOUR CHICKEN','30','1lbChicken breast, boneless 1tsp.Ginger, chopped 1Egg white 1/2tsp.Salt 2tsp.Cornstarch 1/2c.Vegetable oil (peanut oil is best, but sunflower is good, too) 1Green (bell) pepper 6Carrots 12oz.Pineapple chunks, canned (drained, but reserve about 1/2 cup of the juice) SAUCE 2tsp.Sherry 2tsp.Light soy sauce 1tbs.Vinegar 1tsp.Sugar 1tbs.Cornstarch 1tsp.Salt '

,'Cut up the chicken into bite-sized chunks. Combine ginger, egg white, about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add the chickenchunks and stir until the chicken is well-coated.Wash green pepper. Discard se

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eds and stem. Cut into strips about 1 x 1/4 inches. Peel carrots. If they arethick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long.Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots.Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt. Stir well and set aside.Heat about 3 tablespoon of oil very hot in a wok or deep ca

st iron pan. Peanut oil is best since it has a high smoking point. Stir-fry thechickenby putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up.Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled carrots andthe green pepper for 30 seconds. Add the chicken and the pineapple chunks to thevegetables in the wok. Stir 1 minute or until well mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened.Serve with rice. I serve this recipe to company all the time and am amazedat how many people don`t realize that you can cook Chinese food at home. Itis always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken. NOTES:* A nice Chinese dinner you can make at home -- Don`t forget to start cooki

ng the rice so it will be done at the same time as the chicken.: Difficulty: easy.: Time: 45 minutes.: Precision: measure the sauce ingredients.: Andy Tanenbaum: Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND :[email protected] seismo!mcvax!cs.vu.nl!ast: Copyright (C) 1986 USENET Community Trust','Maria','40974','0','','','yes','yes','yes','yes','0','0','192.168.1.327','[email protected]','40969');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4012','EAT`S CALIFORNIA CHICKEN','30','2tbs.Butter, clarified 4Chicken breasts, boneless 2Avocado 2Tomatoes 1/2c.White sauce 1/2c.Monterey Jack, shredded ','Skin and bone chicken: slice 1/2 quot: thick. In large skillet, heat clarified butter on medium-high. Add chicken slices and saute 3-5 minutes, until

they start to turn brown. Season chicken with salt and pepper.Preheat oven to350. Peel, pit, and thinly slice avocado. Cut tomatoes into thin wedges. In medium casserole, layer chicken, avocado, and tomato. Top with white sauce. Sprinkle with cheese. Bake 30 minutes.Posted on GEnie by YLR.ROSE [Cafe Queen], FriMay 08, 1992MM by Sylvia Steiger, THE.STEIGERS on GEnie, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat amp:amp: Luscious echoes ','Maria','40975','0','','','yes','yes','yes','yes','0','0','192.168.1.328','[email protected]','40970');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4013','EGGPLANT WITH CHICKEN (OR TOFU)','30','1/3lbBoneless chicken breast, OR 1/4lbTofu 3/4lbJapanese eggplant 6tbs.Oil 3Garlic cloves 4Red chile peppers 12Basil leaves 2tbs.Yellow bean sauce ','Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (ortofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce: mix well. Serve immediately, since eggplant and basil turndark if dish sits after cooking.Courtesy of Steve Frank in Wildnet Recipes ','Maria','40976','0','','','yes','yes','yes','yes','0','0','192.168.1.329','[email protected]','40971');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4014','

EL PASO CHICKEN','30','16oz.Salsa: Old El Paso chunky 3oz.Cream cheese: softened 10oz.Enchilada sauce: Las Palmas 4Chicken breast halves: boneless 21/4c.Rice: instant ','Measure 1/2 cup salsa and drain. Beat together with cr

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eam cheese and set aside. In a 11x7 quot: baking dish, combine remaining salsa and enchilada sauce: reserve 1/2 cup sauce. Stir in the rice and set aside. Poundthe chicken breast halves to about 1/2 inch thickness. Spoon 1/4 of the cream cheese mix into the center of a chicken breast half. Roll up and place seem sidedown on rice. Repeat with all the breast halves. Pour reserved sauce over chicken. Bake in a preheated350~ oven for 45-60 minutes or until chicken is done. ','Maria','40977','0','','','yes','yes','yes','yes','0','0','192.168.1.330

','[email protected]','40972');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4015','EL TORITO CHICKEN AND LIME SOUP','30','1qt.Chicken stock 2Limes: (just the juice) 1tsp.Dried Mexican oregano 1tsp.Dried basil 1tsp.Pureed chipotle chile 1Bay leaf Salt amp: White pepper 2Chicken breast halves 1c Julienne-cut tomatoes 1/2c Julienne-cut red onion 1tbs.Minced cilantro 4oz.Jalapeno Jack cheese: cubed 2Corn tortillas:cut in strips 1Avocado 4Lime slices 4Cilantro sprigs Add shredded chicken, tomatoes, red onion and cilantro. Bring to Each serving contains about 313 calories: 1102 mg sodium: 39mg Source- quot:Culinary SOS quot:, The Los Angeles Times, 2/27/92 ','*No

te- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted andsliced.Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer15 minutes.boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hotsoup into warm soup bowls. Drop in cheese cubes. Garnish each serving with afew tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about1 quart.cholesterol: 20 grams fat: 16 grams carbohydrates: 19 grams protein: 1.5 grams fiber: 57% calories from fat. ','Maria','40978','0','','','yes','yes','yes','yes','0','0','192.168.1.331','[email protected]','40973');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4016','ELEGANT CHICKEN SALAD','30','1/4c.Oliv

e oil 2Chicken breasts 3c.Chicken broth or water 1/4c.Balsamic vinegar 2tbs.Orange juice 1tbs.Dijon mustard 1/4c.Chives 2tbs.Tarragon: chopped Salt and pepper 3c.Rice (wild or white) ','Poach chicken in broth or water for about 20 minutes. In salad bowl combine vinegar, juice, and mustard.Gradually whisk in oil. Stir in chives and tarragon and season with salt and pepper. Cut chicken into bite sized pieces. Add chicken and rice to dressing. Tosswell. ','Maria','40979','0','','','yes','yes','yes','yes','0','0','192.168.1.332','[email protected]','40974');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4017','ENCHILADAS BANDERAS','30','4Chicken breast 2c.Tomato, canned: mashed 1/2c.Onion: chopped 1tsp.Salt 1tsp.Garlic powder Salsa verde Salsa roja Sour cream Tortillas, corn Oil Salsa Colorado24Chiles, red, mild, dried 4tbs.Oil 10Garlic clove: minced Salt to taste 6tbs.Flour Salsa Verde4lbTomatillos, peeled 1/2c.Onion: finely chopped 1/4c.Oil 1tsp.Salt 1tsp.Garlic: chopped ','In largepot, boil chicken in water to cover until tender: reserve 2 cups broth. Deboneand dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth: boil 10 minutes or until reduced enough for enchilada filling. Strain. Heat a bit of oil in a small skillet: press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways) with salsa verde, the center third with the sour cream, and the final third with salsa colorado. The result should resemble the Mexican flag

. Bake at 375 degrees until thoroughly heated, about 25 minutes.Salsa colorado:Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chilesin blender with reserved

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water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flourto a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with waterto a thick, saucy consistency.Salsa verde: Boil tomatillos in smallamount of water until tender: blendin food processor. In skillet, saute onionsin oil. Add pureed tomatillos, salt and garlic. ','Maria','40980','0',

'','','yes','yes','yes','yes','0','0','192.168.1.333','[email protected]','40975');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4018','EVIL JUNGLE PRINCE WITH CHICKEN (OR MIXED VEGETABLES)','30','1/2lbBoneless chicken breast or: 1/2lbMixedvegetables 4Small red chile peppers 1/2Stalk lemon grass 2Kaffir lime leaves 2tbs.Oil 1/2c.Coconut milk 2tbs.Fish sauce 15Basil leaves 1c.Chopped cabbage ','thinly cut chicken into 2-inch strips. If doing veggieversion, cut veggies into thin strips. Grind together red chili peppers, lemongrass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables

) and cook for five minutes of until cooked. Reduce heat to medium-low. Stirin fish sauce and basil. Serve on bed of chopped cabbage. Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly likestring beans or asparagus, a few cherry tomatoes, shredded (rather than sliced)bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese)eggplant.','Maria','40981','0','','','yes','yes','yes','yes','0','0','192.168.1.334','[email protected]','40976');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4019','EVIL JUNGLE PRINCE WITH CHICKEN (OR WITH MIXED VEGETABLES)','30','1/2lbBo

neless chicken breast OR- 1/2lb-Mixed vegetables, (see note below) 2-to 6smallRed chile peppers 1/2Stalk fresh lemon grass 2Kaffir lime leaves 2tbs.Oil 1/2c.Coconut milk 1/2tsp.Salt 1-to 4tbs.Fish sauce, basedon personal taste (omit for veggie version) 10-to 15Basil leaves 1c.Chopped cabbage ','Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oilto medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk andcook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant.(3-4 servings)[email protected] (Stephanie da Silva)','Maria','40982','0','','','yes','yes','yes','yes','0','0','192.168.1.335','[email protected]','40977');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4020','FAJITA PIZZA','30','Fajita Pizza1/2lbBoneless, skinless chicken breasts 2tbs.Vegetable oil 1/2mediumGreen bell pepper, cut into thin rings 1smallOnion,sliced 1/2c.Salsa or picante sauce 1 1/2c.Shredded mozzarella cheese (6 o

unces) Pizza crust (see below) Pizza Crust1 1/2c.Biscuit baking mix 1/3c.Hot water ','Move oven rack to lowest position. Heat oven to 475 degrees. Cut chicken into strips, 1/8-to 1/4-inch thick. Heat 10-inch

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skillet until 1 or 2 drops of water bubble and skitter when sprinkled in skillet. Add oil and rotate to coat inside of skillet. Add chicken: cook and stir 3minutes. Add pepper and onion: cook and stir 3 to 4 minutes until vegetables arecrisp tender. Remove from heat: stir in salsa and set aside. Prepare Pizza Crust. Sprinkle 3/4 cup of the cheese over the crust. Top with chicken mixture: Sprinkle with remaining cheese. Bake at 475 degrees for 12 to 15 minutes or until crust is brown and cheese is melted and bubbly.PIZZA CRUSTGrease a cookie shee

t or 12-inch pizza pan. Mix biscuit baking mix and hot water: beat vigorously 20 strokes. Turn dough onto surface well dusted with baking mix or flour. Kneadabout 60 times or until smooth andno longer sticky. With hands dusted with baking mix or flour, press dough into 13-inch circle on cookie sheet or press in pizza pan: pinch edge, forming 1/2-inch rim.Preparation time: 20 minutesBaking time: 12 to 15 minutes ','Maria','40983','0','','','yes','yes

','yes','yes','0','0','192.168.1.336','[email protected]','40978');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4021','FAJITAS','30','1 1/2lbBoneless chicken breast 2Garlic cloves 2Jalapeno peppers 1/2c.Olive Oil 1/3c.Dry Sherry 1tbs.Chili Powder 2tsp.Ground cumin ','Slice the chicken breast into long1/2 inch widestrips. To make a marinade, drop the garlic cloves andjalapeno peppers through the feed tube of a foodprocessor with the chopping blade in place and themotor running until chopped finely (10 seconds or so).Add the remaining ingredients and process untilsmooth (about another 10 seconds.) Pour the marinadeover the chicken and let marinate for 2 hours at roomtemperature or overnight inthe refrigerator, turningoccasionally. Preheat the oven broiler.Drain the chicken, reserving the marinade. Arrangethe chicken on a rack on a broiler tray and broil 3inches from the heat source for 5 minutes: turn, bastewith marinade, and broil for another five minutes.Serve with warmed tortillas, shredded lettuce,shredded cheese, chopped tomatoes and salsa verde.p. 11. ','Maria','40984','0','','','yes','yes','yes','yes','0','0','192.168.1.337','[email protected]','40979');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìng

redients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4022','FAJITAS GRANDE','30','2lbBoneless chicken breasts 1Lg yellow onion ringed 1Yellow or green pepper1/4 i Marinade3Cloves garlic: minced 1tsp.Cumin 1/3c.Worcestershire sauce 1/4c.Soy sauce 1tsp.Liquid smoke 2tsp.Vegetable oil 1/4tsp.Oregano 1/4tsp.Thyme 1/4tsp.Cayenne 1/4tsp.Black pepper 3tbs.Lime juice 1Shot Tequila (optional but r Chopped fresh cilantro Grated cheddar amp: jack cheese Sour cream Salsa Guacamole Lettuce Choppedtomatoes ','Place chicken breasts in a non-metallic container. Top withonion rings and green pepper strips. Combine marinade ingredients in a small bowl: mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat amp:amp: onions from marinade, reserving the onions, peppers andmarinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute onion and peppers in butter adding salsa to keep moist. Whenthe chicken breasts are done, slice into thin strips and add to the skillet with sauteed vegetables. Heat flour tortillas quickly on the grill. Watching andturning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole./\/\ichael ================= amp:amp: Ms. /\/\ /-\ /\/\ \/\/eslie================= Acknowledgements go to Bubbaand Billy Jo - the best fajita makers in all of Texas. ','Maria','40985','0','','','yes','yes','yes','yes','0','0','192.168.1.338','[email protected]','40980');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`met

aKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4023','FAJITAS WITH STIR-FRIED CHICKEN','30','1lb Chicken Breasts, 1x (skinless amp: boneless) 1/2c Le

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mon Juice 6T Coriander, fresh chopped Optional ingredients 1x (or parsley)(both 4t Cumin 2t Cornstarch 1t Salt 1/2t Pepper 8ea Flour Tortillas 1c Salsa, mild red or green 8ea Romaine lettuceleaves,large 2T Vegetable Oil 1/2c Sour Cream a medium skillet, warm the oil over medium-high heat. Add the ','1. Preheat the oven to 200.2. Cut thechicken breast crosswise into 1/4-inch-thick strips. Place the chicken in a small bowl.3. Add 6 tablespoons of the lemon juice, 2 tablespoons of the coriander

(if using), the cumin, cornstarch, salt and pepper and mix gently until the chicken is well coated: set aside.4. Stack the tortillas and wrap them in foil. Place them in the oven to warm for 5 to 10 minutes.5. Maenwhile make the sauce: In asmall bowl, stir together the salsa and the remaining 2 tablespoons of lemon juice and 4 tablespoons of coriander (if using).6. Shred the lettuce. chicken andsaute until white and firm, about 5 minutes.8. Place the tortillas, chicken, shredded lettuce, sauce and sour cream in serving dishes. The diners can then assemble their own fajitas by topping a tortilla with some of each of the ingredients, ending with a dollop of sour cream, and then rolling it up.TIME-SAVERS:MICROWAVETIP: Just before serving, stack the tortillas and wrap them in adamp paper towel. Cook at 100% for 1 minute.DO-AHEAD: Since the fajitas are fine served at room temperature, much of the preparation can be done ahead of time. The sauce (Ste

p 5) can be made and the chicken marinated in advance. Just be sure to cook thechicken and warm the tortillas as close to serving time as possible. ','Maria','40986','0','','','yes','yes','yes','yes','0','0','192.168.1.339','[email protected]','40981');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4024','FAKE FRIED CHICKEN','30','1Chicken breasts: cut/skinned 2/3c.Yogurt: plain 1c.Crumbs: corn flakes, * Spices: of your choice ** ','Calories per serving:300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cerealin the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP.

Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbsto coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour.This recipe has been around for years in one way or another, but it is good, low calorie and low everything else. WW: 4Pt: 1/3 milk: 1/2 brd ','Maria','40987','0','','','yes','yes','yes','yes','0','0','192.168.1.340','[email protected]','40982');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4025','FAST CHICKEN FRICASSEE','30','3Chicken breast or Turkey 1cnMushrooms 1Onion 8oz.Heavy Cream 2tsp.Cornstarch 1 1/2c.Chicken broth, instant 3tbs.White Wine Salt, Pepper Butter ','1.Chop onion and saute in the butter:add meat and fry until it is all around quot:white quot:.Season with salt and pepper to taste:simmer for about10 minutes.Add the mushrooms and simmer another 5minutes. 2.Mix the cream and the cornstarch together and stir into the meat.Simmer,stirring occasionally. 3.When meat is done add the wine. Serve with rice,Instead of meat dish can be made with mussels,Veal,Fish or Crabs. ','Maria','40988','0','','','yes','yes','yes','yes','0','0','192.168.1.341','[email protected]','40983');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4026','FESENJAM (POMEGRANATE-WALNUT CHICKEN)','30','4Chicken breasts:boneless up to 6 1Onion:medium finely diced 1dashOil 1Lemon juice 2 T. or so) pepper to taste salt totaste, opt 1c.Chicken stock 1/4c.Pomegranate molasses* 1/3c.Walnuts:fin

ely ground up to 3/4 cup ','Saute the onion in the oil till transparent, thenbrown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock.Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 mi

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nutes. Serve with or over rice.*Pomegranate molasses is available at any MiddleEastern food store. If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup.There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken.From: SHARON BOUCHARD ','Maria','40989','0','','','yes','yes','yes','yes','0','0','192.168.1.342','[email protected]','40984');INSERT INTO `rimjimar_addspices`.`mr_reci

pes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4027','FESTIVE CHICKEN','30','4Bacon strips 2Chicken breast halves with skinand bones 1/2c.Soy sauce 1/4c.Sugar 2Garlic cloves: minced 1 1/2tsp.Ginger: ground 1/2tsp.Paprika 2drHot pepper sauce (or 3) ','Wrap two bacon strips around each chicken breast: place in a shallow glass baking dish andset aside. In a small mixing bowl, combine soy sauce and sugar: add remainingingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade.Bake at325F for 50-60 minutes or until chicken tests done, basting occasionallywith marinade. ','Maria','40990','0','','','yes','yes','yes','yes','0'

,'0','192.168.1.343','[email protected]','40985');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4028','FETTUCCINE WITH SHIITAKE SAUCE AND CHICKEN','30','1oz.Pkg dried shiitaki mushrooms 1tbs.Olive oil 1/2tsp.Dried rosemary, crumbled 3Shallots, minced 1c.Beef stock or canned Unsalted beef broth 3Boneless chicken breast Halves, cut in strips 2/3c.Freshly grated parmesan Cheese(about 2 ounces) 4oz.Fresh shiitake mushrooms or Button mushrooms, sliced Roasted garlic toasts (see Separate recipe) Additional freshly grated Parmesan cheese 1 1/2c.Hot water 6Bacon slices, minced Minced freshItalian parsley Salt and fresh ground pepper 1 1/4c.Half and half ','Place dried mushrooms in medium bowl. Add hot water and let soak until softened,

about 30 minutes. Remove mushrooms from water, squeezing the excess water backinto bowl. Strain and reserve liquid. Slice mushrooms, discarding stems.Heat oil in heavy large skillet over medium heat. Add bacon and chicken and cook until fat renders, stirring frequently, about 3 minutes. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and saute 1 minute. Add dried and fresh mushrooms and rosemary and saute 3 minutes. Add stock and mushroom-soaking liquid. Boil until reducedto a glaze, about 10 minutes.Add half-and-half and simmer until beginning to thicken, about 5 minutes.Remove from heat (can be prepared 3 days ahead, cover andrefrigerate.) Add pasta to large pot of boiling salted water. Cook until tenderbut still firm to bite, stirring occasionally.Meanwhile, rewarm mushroom sauce over medium-low heat.Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley. Serve immediately with garlic toasts, passing additional parmesan separately (see recipe for garlic toasts). ','Maria','40991','0','','','yes','yes','yes','yes','0','0','192.168.1.344','[email protected]','40986');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4029','FIESTA CHICKEN','30','2Chicken breasts: Whole, Boned amp: skinned 1/4c.Flour: all purpose 3Peppers: red and/or green 1tbs.Oil 1tbs.Butter Optional ingredients Garlic Salt, Salt, dash Pepper, dash 1/2c.Chicken broth or white wine 1Chicken bouillon cube Dissolved in 1/2 c hot wtr ','Rinse chicken breasts, split in half. Cut each pieceagain in half, making 8 pieces in all. Di

p chickenpieces in flour, shake off excess.Rinse peppers, remove seeds and membranes. Slice.Heat the butter in a skillet. Brown chicken piecesall around. Sprinkle with garlic salt, if used, saltand pepper. Remove from skillet. Keep war

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m.Heat oil in pan. Add peppers. Cover with lid. Cookpeppers for about 5 minutes, shaking pan frequently.Remove from pan.Add bouillon cube dissolved in waterto pan. Stir todissolve pan juices and drippings. Add wine.Add chicken and peppers to pan. Cover with lid. Heatand cook for about 6 to 7 minutes or until chicken isdone.Sprinkle with some fresh herbs, if available. Or addthinly slicedgreen onions.Tips: You may add some crumbled cooked bacon overdish before serving. You may also substitute garlicpowder with 2 green onions, sliced. Sprinkle o

verready dish. ','Maria','40992','0','','','yes','yes','yes','yes','0','0','192.168.1.345','[email protected]','40987');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4030','FIESTA CHICKEN, LOW CAL','30','8oz.Can Tomato Sauce 1/2c.Orange juice 1/2c.Finely chopped Onion 2tbs.Raisins 2tbs.Chopped Pimento 1/2tsp.Oregano, crushed 1/2tsp.Chili powder 1Clove Garlic, minced 12oz.Chicken Breast Halves * 2tsp.Cornstarch 1tbs.Water 1/4c.Snipped Parsley 3c.Hot cooked Rice ','Several dashes bottled Hot Pepper Sauce* 12 ozboned skinless chicken breast halves, cut into 1 quot: piecesIn a large skilletcombine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pw

der, garlic, and hot pepper sauce. Bring to boiling: reduce heat. Cover and simmer 5 minutes.Stir in chicken: return to boiling. Cover and simmer 12-15 minutesmoreor till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.Toss parsley with rice. Serve chicken mixture over rice.Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49mg cholesterol, 277 mg sodium, 430 mg potassium. ','Maria','40993','0','','','yes','yes','yes','yes','0','0','192.168.1.346','[email protected]','40988');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4031','FIVE-PEPPER FAJITAS (LF) REVISED','30','4Chicken breasts: skinned, boned Lime: juice only 2clGarlic: crushed Bl

ack pepper: to taste 1/2tsp.Cumin: 3Scallions: chopped 1mediumRed bellpepper: 1mediumYellow bell pepper: 1mediumGreen bell pepper: 8Whole-wheat tortillas: 1tbs.Vegetable oil: 1tbs.Water: 2tsp.To 3 tsp jalapeno peppers: chopped fine Salt: to taste Fresh cilantro: chopped, to taste 1mediumTomato: diced Salsa: to taste Per Serving = 2 Fajitas421*cals 84*mg chol 3*gm dietary fiber 13*gm fat 508*mg sodium ','Slice the chicken into chunks about 1/2 inch square.Place them in a large bowl.Squeeze the lime juice over chicken. Add the garlic, scallions, black pepper, and cumin, and toss to mix. Slice the bell peppers into strips and set aside. Wrapthe tortillas in a thin, clean dishcloth, place them on an ovenproof plate, andput the plate in the oven. Warm the tortillas at the lowest setting on your oven while preparing the fajita mixture. Heat the oil and water in a large saucepan over medium heat and add the chicken, bell peppers, and jalapeno peppers. Addthe greater amount of jalapeno if you like your food very spicy. Saute, stirringfrequently, until the chicken and vegetables are cooked through, about 25 minutes. Add salt to taste. Spread a spoonful of the fajita mixture in a thick line in the middle of each tortilla. Top with cilantro, tomato, and salsa to taste. Roll up the tortillas and serve. Makes 4 servings of 2 fajitas each. NOTE:You can buy prepared salsa in the supermarket or you can make your own. See Mexican-Style Hot Sauce recipe.We made this for dinner, it was DELICIOUS! Insteadof using the scallionswe used a medium onion, sliced thin.','Maria','40994','0','','','yes','yes','yes','yes','0','0','192.168.1.347','[email protected]','40989');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCoun

t` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4032','FRED GOSLIN`S CHICKEN BREASTS PARMESAN','30','1cnTomato sauce (8oz) 1tsp.Italian seasoning 1/4tsp.Garlic salt 1/3c.Bread crumbs (or corn flake Crumbs) 1/4c.Parmesan chee

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se (grated) 1tsp.Parsley flakes 2largeChicken breasts (skinless amp: Boneless amp: split) 1largeEgg (beaten) 1/2c.Mozzarella cheese (shredded) ','1) Mix tomato sauce, italian seasoning, and garlic salt in a two cup measuring cup, cover with waxed paper and microwave on high(100%) for 2 min... Stir and reduce power to med. (50%) and microwave for 5 min., stirring once... Thenset aside...2) Mix bread crumbs, ¼ cup parmesan cheese, and parsley flakes... Dip the chicken breasts in the beaten egg and then in the crumb mixture (repea

t if desired)... Place in rectangular baking dish12 quot:x18 quot: or a 10 quot:square casserole, cover with waxed paper and microwave on med-high (70%) until chicken is tender, about 9 to 14 min, re-arranging after ½ the cooking time DO NOTTURN OVER...3) Pour sauce over chicken, sprinkle mozzarella on top of thatand then sprinkle with additional parmesan cheese if desired... Microwave on med-high (70%) until mozzarella melts and sauce is hot... About 2 to 5½ min... ','Maria','40995','0','','','yes','yes','yes','yes','0','0','192.168.1.348','[email protected]','40990');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4033','FRENCH CHICKEN','30','4Chicken breasts - (skinless, boneless) 1/4tsp.Ground bla

ck pepper Vegetable cooking spray 1cnCream of chicken soup - (condensed) 1/2c.Dry white wine 2tbs.Dijon mustard 1packageFlorentine rice mix (6.2oz) - prepared according to - package directions ','Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard: pour over chicken. Bring to a boil: reduce heat,and simmer 15 minutes. Serve chicken and sauce over hot rice.Microwave Oven Instructions: Prepare chicken as directed. Combine soup, wine, and mustard in 8x8x2-inch microproof baking dish. Cover with plastic wrap, venting one corner to allow steam to escape. Cook on HIGH 3 minutes or until bubbly. Add chicken: replace plastic wrap and continueto cook on HIGH 5 to 6 minutes. Let stand 10 minutes. Serve chicken and sauce over hot rice.Reprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','

40996','0','','','yes','yes','yes','yes','0','0','192.168.1.349','[email protected]','40991');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4034','FRENCH PATE','30','2lbVeal, shoulder, cubed 1lbPork, shoulder, cubed 1lbChicken, livers 2Duck, breasts, cut in - strips, chicken breasts - may be substituted 2c Wine, white 6Bay leaves 1tsp.Rosemary 1tsp.Thyme 1/4lbFatback, thinly sliced 3/4lbFatback, cubed Salt (to taste) Pepper (to taste) 1tbs.Allspice 2tsp.Thyme 1/3c Flour 2largeEggs 2oz.Brandy Put the meat ina bowl and add wine, bay leaves, and 1 teaspoon of Line a terrine with the pork fat. Grind up the meats (except the duck) and toss in a bowl with salt, Pack half of the mixture into the lined terrine. Add the duck breasts and fat strips, then cover with the remaining Cover the contents of the terrine with foil and a good lid (to Bake at 280 F for 2 to 3 hours or until the juicesare clear. Remove lid and cool. : Box 71112, New Orleans, Louisiana - 1983 : Chef Gerard Crozier, Crozier`s Restaurant, New Orleans ','thyme. Let the mixture marinate in the refrigerator for 2 days.pepper, allspice, and 2 teaspoons thyme, flour, eggs, and brandy.forcemeat.weight it down and keep the filling from puffing up and running over the side) and bake in a larger pan filled with water to half the depth of the terrine. ','Maria','40997','0','','','yes','yes','yes','yes','0','0','192.168.1.350','[email protected]','40992');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAdd

resses` ,èmail` ,`rss_date` )VALUES ('4035','FRIED CHICKEN SLICES WITH LEMON SAUCE','30','3/4lbChicken breast For Marinade1/2tsp.Salt 1/2tbs.Wine 1/2tbs.Light soy sauce 1tbs.Cornstarch 1tbs.Cold water 1Egg yolk<

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br>1/8tsp.Pepper 8c.Oil For Coating6tbs.Cornstarch 3tbs.Flour For Seasoning Sauce3tbs.Lemon juice (fresh) 3tbs.Soup stock 1/2tsp.Salt 2tsp.Cornstarch 1tsp.Sesame oil 3Drops yellow foodcoloring ','1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch,water, eggyolk and pepper. Soak about 10 minutes.2.) Mix seasoning sauce in a small bowl.3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to c

oat each piece of the chicken. Deep fry the chicken slices over low heat about1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter.4.) Heat another 1 Tbs of oil. Stirfry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil tomake the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices.','Maria','40998','0','','','yes','yes','yes','yes','0','0','192.168.1.351','[email protected]','40993');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4036','Feta-

Stuffed Chicken','30','4(4-ounce) skinned, boned Chicken breast halves 1/4c.Dry breadcrumbs 1/4c.(1 ounce) crumbled feta Cheese with basil and tomato Vegetable cooking spray 1 1/2tsp.Margarine, melted 3c.Torn spinach 1/2c.Fresh basil 1tbs.Balsamic vinegar 1tsp.Olive oil 1/8tsp.Pepper ','Place each chicken breast half between 2 sheets of heavy-duty plastic wrap:flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs. Spoon 1 tablespoon of cheese onto each piece of chicken, andfold chicken in half. Place folded breast halves in a 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400 degrees for 25 minutes or until done.Combine spinach and basil in a bowl, and drizzlewith vinegar and oil. sprinkle pepper over salad: toss well. Serve chicken over salad. ','Maria','40999','0','','','yes','yes','yes','yes','0','0','192.168.1.352','[email protected]','40994');INSERT INTO `rimjimar_addspices`.`mr

_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4037','GABRIELLE CARTERIS`S CHICKEN NEST WITH TOMATOES BEANS amp: R','30','3oz Tomatoes,sun-dried,chopped 14oz Chicken broth 1c Rice 4Chicken breasts,boneless 3oz Lemon juice 1c Seasoned bread crumbs 2tb Olive oil 3Garlic cloves,peeled/crushed 6Shallots,peeled/chopped 1/2c Italian dressing 1 1/2oz Green peppercorns 1 1/2c Cooked beans 2Red peppers,medium-size 2c Asparagus tips 1c Snow peas Lettuce leaves,assorted a fryingpan, saute sun-dried tomatoes in their own oil for five ','minutes, or untiltender. Set aside. In a separate pot, bring chicken broth to a boil, add rice,and cook, covered, over low heat for 45 minutes, or until all the broth has beenabsorbed. Add the sun-dried tomatoes to the cooked rice.~ 2. Cut the chicken breasts into thin cutlets. Dip in lemon juice and coat with bread crumbs. Heat olive oil in a frying pan. Add the garlic and shallots and saute about two minutes.Add chicken and brown for about 5 minutes on each side. Mix the Italian dressing and the peppercorns and add to the chicken. Keep warm.~ 3. Heat the beans anddrain the liquid. In a separate pan, steam peppers, asparagus, and snow peas forapproximately 5 minutes.~4. Line a platter with lettuce leaves. Cover with a layer of rice, a layer of beans, a layer of vegetables and finally the chicken mixture. ','Maria','41000','0','','','yes','yes','yes','yes','0','0','192.168.1.353','[email protected]','40995');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES

('4038','GAENG KIOW WAHN GAI (GREEN CHICKEN CURRY)','30','1Chicken Breast 2Chicken Thighs 1/2c Coconut Cream 1/4c Green Curry Paste 3c Coconut Milk 1 1/2c Diced Eggplant 2tbs.Fish Sauce 1tbs.Palm or Brown Sugar 1/2t

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sp.Coriander leaves 1/2c Basil leaves 3Red chilis 1lbof meat. Cut the meat into large, bite sized pieces, and set aside. 2In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste 1d stir to dissolve it into the coconut cream. Continue cooking for 1minutes

, until the curry paste has a pleasing aroma. evenly with the paste. Cook forabout 2 minutes. Increase the heat 1d add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat tomaintain a gentle 1ctive boil and cook for 8-10 minutes, stirring occasionally. Taste 1d adjust the seasoning with a little more fish sauce, sugar, or curry paste. the heat and transfer to a serving bowl. Scatter basil leaves,chopped chillis and some coriander on the top. Serve. ','1. Bone and skinthe chicken breast and thighs, you should have about3. Add the chicken pieces and stir fry for 1-2 minutes to coat them4. When the chicken is done, and the eggplant is just tender, remove fromPreparation in advance:Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to24 hours. To serve bring the curry b

ack to a gentle boil over a medium heat. Add the eggplant and carry on with thenormal instructions from there.An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well.Typed for you by Kaz Glover ','Maria','41001','0','','','yes','yes','yes','yes','0','0','192.168.1.354','[email protected]','40996');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4039','GAI TOMKHA (THAI CHICKEN AND COCONUT MILK SOUP)','30','4c.Medium coconut milk 1 1/2c.Chicken stock 3qt.Pieces dried galangal (kha), or 6qt.Pieces fresh galangal 4Stalks fresh lemon grass, bruised, cut into 2-inch lengths 6Fresh Serrano chiles, sliced into rounds 1largeWhole chicken breast * 4tbs.Fish sauce (nam pla) 5Fresh Kaffir lime leaves (makrut), if available 2Fresh limes

, juice 2tbs.Chopped coriander leaves ','* cut into 1/2-inch pieces (withor without bones, see note)Combine coconut milk, chicken stock, galangal, lemongrass and 4 of the chiles in a saucepan: bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock: discard galangal and lemon grass. Return stockto a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stirin the lime juice. Garnish with coriander.Serves 6 to 8. NOTE: I like to use boned chicken breast if I`m cooking for guests. For the best flavor, however, use a whole small chicken choppedinto small pieces with the bones: increase the cooking time until chickenis tender.Posted by Stephen Ceideberg: December 13 1991.','Maria','41002','0','','','yes','yes','yes','yes','0','0','192.168.1.355','[email protected]','40997');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4040','GALA CHICKEN BREASTS','30','1/4c.Mayonnaise 8Hard-cooked eggs, finely chopped 4Chicken breasts, boned, skinned and halved 2 1/2tbs.Freeze-dried chives, divided 1 1/2tsp.Tarragon leaves, crushed 1Egg, beaten 1/2tsp.Salt 2tbs.Butter, melted 1 1/2tbs.Lemon juice, divided Paprika 2tbs.Dijon mustard ','In medium bowl, blendmayonnaise, 2 Tbsp of the chives, tarragon, salt 1 Tbsp of the lemon juice andmustard. Stir in hard-cooked eggs. Set aside. Between waxed paper or plastic wrap, use a rolling pin to flatten each chicken breast half to 1/4 quot: thickness.Brush each breast half with beaten egg. Spread with about 1/4 cup reserved eggsalad mixture. Starting at narrowest edge, carefully roll up each filled breast,turning side edges under. Place filled breasts seam-side downin greased 13 x 9

x 2 quot: baking dish. Mix melted butter with remaining chives and lemon juice and brush on chicken. Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is done. Sprinkle with paprika. Makes 8 servings. ','Maria'

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,'41003','0','','','yes','yes','yes','yes','0','0','192.168.1.356','[email protected]','40998');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4041','GARLIC CHICKENPROVENCAL SOUP','30','Soup2tbs.Butter 1/2c Chopped onion 1/4c Butter 4Boneless, skinless chicken breast halves 216 oz cans Italian plum to

matoes, undrained, cut into pieces 1c Dry white wine or water 16oz.Pkg Green Giant Pasta Accents Garlic Seasoning Frozen Vegetables amp: Pasta Garnish1/4c Grated Parmesan cheese 1/4c Chopped fresh parsley 1/2ineach of 4 large shallow soup bowls: ladle hot soup over ','Melt 2 T butter in Dutch oven over medium-high heat. Add onion: cook and stir 3 to 5 minutesor until softened. Remove from pan: set aside. In same Dutch oven, melt 1/4 cbutter: addchicken and cook 8 to 10 minutes or until golden brown, turning once.Add tomatoes, wine and reserved onion. Bring to a boil. Reduce heat: simmer u

ncovered 10 to 15 minutes or until chickenis no longer pink. Stir in frozen vegetables and pasta. Bringto a boil. Reduce heat: simmer 3 to 5 minutes or untilvegetables are crisp-tender. To serve, place 1 chicken breast chicken. Garnish with Parmesan and parsley. ','Maria','41004','0','','','yes','yes','

yes','yes','0','0','192.168.1.357','[email protected]','40999');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4042','GENERAL CHUA`S CHICKEN','30','1Chicken Breast MARINADE 1tbs.Soy Sauce 1tsp.Cornstarch SAUCE 1tbs.White Vinegar 1tbs.Soy Sauce 1tbs.Dry Sherry 1/2tsp.Sugar 1/2tsp.Salt 1tsp.Cornstarch 1-Vegetable Oil for blanching 3Dried Red Chili Pods SEASONINGS 1Green Onion (white part) 1/2tsp.Ginger, fresh, minced 1Garlic Clove, minced 2tsp.Sesame Oil ','Pound chicken slightly with a mallet to tenderize: then cutinto 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed: set aside. Combine sauce ingredients thoroughly: set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 35

0 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Removeand drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds: stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir- frying foranother 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are brownedto produce the aroma while the seeds areused to make the dish spicy and hot. Take care not to burn the seeds or let themget too dark. Converted by MMCONV vers. 1.50 ','Maria','41005','0','','','yes','yes','yes','yes','0','0','192.168.1.358','[email protected]','41000');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4043','GENERAL TSAO`S CHICKEN','30','3/4lbBoneless chicken breast 2tsp.Dark soy sauce 2tsp.Rice wine or dry Sherry 1tsp.Finely chopped ginger root 1tsp.Cornstarch 1tsp.Sesame oil 1/3c Peanut oil 2Dried red chilies, cut in half lengthwise 1tbs.Coarsely chopped fresh orange peel or 2tsp.Soaked and coarsely chopped dried citrus peel 1/2tsp.Finely ground roasted Sichun peppercorns 2tsp.Dark soy sauce 1/4tsp.Salt 1tsp.Sugar 1/2tsp.Sesame oil 1ts sesame oil. Mix well, let mixture marinate for about 20 minutes. ','Cut chicken into thin slices, 2 inches long, cutting against the grain. Putit into a bowl together with the soy sauce, rice wine, ginger, cornstarch andHeat the oil in a wok or large skillet untilit is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drainin a colander or sieve. Pour off most of the oil, leaving about 2 t

s. Reheat thepan over a high heat and add the dried chilies.Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredientsand stir-fry for 4 minutes, mixing well. Serve immediately over white rice.<b

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browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then addthe dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well.Serve the dish at once. ','Maria','41009','0','','','yes','yes','yes','yes','0','0','192.168.1.362','[email protected]','41004');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`

submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4047','GENERAL TSO`S CHICKEN #7','30','Myra Sable Hnkv12A1lbChicken breasts boneless, skinless, cut into 1 quot: pieces 3tbs.Soy sauce 1tbs.Cornstarch 1Egg white: beaten frothy 1c.Vegetable oil 3Dried hot chili peppers broken in half 2Garlic cloves: chopped fine 11 quot: piece ginger root: peeled and finely chopped 1tbs.White wine vinegar 1tbs.White wine 1tsp.Cornstarch 1tbs.Brown sugar 1tsp.Sesame oil 1/4tsp.Salt ','In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1tb. cornstarch. Blend in beaten egg white. Pour over chicken and tossto coat well. Marinate in refrigerator for 1 hour.In a small bowl, combine remainingsoy sauce, vinegar, white wine, and 1 tsp. cornstarch: mix until smooth. Stir i

n sugar, sesame oil and salt.In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger: stir-fry 1 minute.Pour sauce mixture into wok and cook, stirring, about 1minute, until thickened. Return chicken pieces to wok. Mix well and serveimmediately. ','Maria','41010','0','','','yes','yes','yes','yes','0','0','192.168.1.363','[email protected]','41005');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4048','GENERAL TSO`S CHICKEN - HOM','30','3/4lbBoneless chicken breast 2tsp.Dark soy sauce 2tsp.Rice wine or dry sherry 1tsp.Finely chopped gingerroot 1tsp.Cornstarch 1tsp.Sesame oil 1/3c.Oil, preferably peanut 2Dr

ied red chiles cut in half lengthwise 1tbs.Chopped fresh orange peel OR 2tsp.- dried citrus peel (soaked amp: coarsely chopped) 1/2tsp.Roasted Sichuanpeppercorns Optional ingredients * (finely ground), 2tsp.Dark soy sauce 1/4tsp.Salt 1tsp.Sugar 1/2tsp.Sesame oil ','CUTCHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Putit into abowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet untilit is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry itfor 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4minutes, mixing well. Serve the dish at once.KEN HOMPRODIGY GUEST CHEFS COOKBOOK ','Maria','41011','0','','','yes','yes','yes','yes','0','0','192.168.1.364','[email protected]','41006');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4049','GENERAL TSO`S CHICKEN 2','30','Myra Sable Hnkv12A1lbChicken breasts boneless, skinless, cut into 1 quot: pieces 3tbs.Soy sauce 1tbs.Cornstarch 1Egg white: beaten frothy 1c.Vegetable oil 3Dried hot chili peppers broken in half 2Garlic cloves: chopped fine 11 quot: piece gingerroot: peeled and finely chopped 1tbs.White wine vinegar 1tbs.White wine 1tsp.Cornstarch 1tbs.Brown sugar 1tsp.Sesame oil 1/4tsp.Salt ','In a g

lass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinatein refrigerator for 1 hour.In a small bowl, combine remaining soy sauce, vinegar

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, white wine, and 1 tsp. cornstarch: mix until smooth. Stir in sugar, sesame oiland salt.In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and ginger: stir-fry 1minute.Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately.I like toserve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy

hot with the dried chili peppers, so adjust to your taste. Enjoy!Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining Cookbookby Myra Sable. MM:MK VMXV03A. ','Maria','41012','0','','','yes','yes','yes','yes','0','0','192.168.1.365','[email protected]','41007');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4050','GENERAL TSO`S CHICKEN IV','30','2Whole chicken breasts 2Hot peppers (or more) crushed 1/2c.Cornstarch 1Orange rind: minced 1tbs.Ginger: minced 1/3c.Fried peanuts, chopped Batter1Egg 1/4c.Beer 2tbs.Soy sauce 1/2tsp.Salt 1/4c.Flour 1/4c.Cornstarch 1/2tsp.Bakingpowder 1dashPepper Seasoning Sauce6tbs.Sugar 3tbs.Cider

vinegar 5tbs.Soy sauce 1tsp.Cornstarch ','1.-4. Skin and bone the chicken. Cut into 1-1/2 quot: x 2 quot: strips. Mix batter. Add chicken, tossinglightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. 4. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. 5. Heat 2-3 quot: of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. 6. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. 7. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanutson top.From: Stephanie da Silva ','Maria','41013','0','','','yes','yes','yes','yes','0'

,'0','192.168.1.366','[email protected]','41008');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4051','GENERAL TSO`S CHICKEN WITH ORANGE','30','3/4lbBoneless chicken breast 2tsp.Dark soy sauce 2tsp.Rice wine or dry sherry 1tsp.Ginger root: minced 1tsp.Cornstarch 1tsp.Sesame oil 1/3c.Peanut oil 2Dried red chiles halve lengthwise 1tbs.Orange peel: coarse chop Optionalingredients 1/2tsp.Fine ground roasted sichuan peppercorns 2tsp.Dark soy sauce 1/4tsp.Salt 1tsp.Sugar 1/2tsp.Sesame oil ','This popular dish gets a lift from the addition of orange peel, hence its other name, Orange Peel Chicken.CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Putit into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet untilit is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. ','Maria','41014','0','','','yes','yes','yes','yes','0','0','192.168.1.367','[email protected]','41009');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCo

unt` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4052','GEORGELIU`S MOO GOO GAI PAN','30','4Chicken breast halves: Skinned, boned and sliced Salt and pepper to taste 4clGarlic: minced 2c.Water 1tbs.Cornstarch5tbs.Corn oil 8oz.Fresh mushrooms: sliced 4lbChinese white cabbage: chop 2tbs.Sugar 4tbs.Soy sauce 6Scallions: chopped ','In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbageand sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-frythe chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover

and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute.Serve hot with steamed rice. ','Maria','41015','0','','','yes','yes','yes','yes','0','0','192.168.1.368','[email protected]','41010');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4053','GEORGIA CHAIN-GANG CHILI','30','1c Burgundy,dry 1/2ts Thyme,dried 2Bay leaves 4Garlic cloves,med,fine chop 1/2ts Black pepper,freshly ground 6lb Beef,coarse grind 2Chicken breasts,large Water 2ts Salt 2tb Oil,vegetable 2Onions 3Pork chops,coarse grind 10tb Red chile,mild,ground 1ts Cayenne pepper 1ts Oregano,dried,pref.Mexi

can 1/2ts Cumin Rosemary 1 1/2c Tomatoes,Italian-style 16oz Tomato sauce 8oz Tomato sauce,Mexican hot 1cn Chiles,green,mild,whole 1cn Jalapeno peppers,pickled 2tb Hot pepper sauce,liquid 1tb Butter 3Chiles,fresh whole green 1/2c Mushrooms 1/2c Sauterne 12oz Beer a large non-aluminum (preferably glass or glazed cast iron) bowl make ','a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.)2. Place thechicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve.3. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combin

e the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, andthe rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.5. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to thepot.6. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add thisto the pot.7. Bring to a boil and simmer, uncovered, for at least 3 hours. Whenthe chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings. ','Maria','41016','0','','','yes','yes','yes','yes','0','0','192.168.1.369','[email protected]','41011');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4054','GINGER AND PEACH CHICKEN','30','4Chicken Breast halves * 8oz.Can Peach slices, lite syrup 1tsp.Cornstarch 1/2tsp.Grated Gingerroot 1/4tsp.Salt 1/2c.Sliced Water Chestnuts,drain 2c.Hot cooked Rice 6oz.Pkg frozen Pea Pods, cooked ','* 4 med (12 oztotal) boned skinless chicken breast halves Spray a large skillet with nonstickspray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for8-10 minutes or till tender and no longer pink: turn to brown evenly. Remove from skillet: keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet.Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently sti

r in peaches and water chestnuts: heat through.On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72mg cholestero

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l, 205 mg sodium, 459 mg potassium. ','Maria','41017','0','','','yes','yes','yes','yes','0','0','192.168.1.370','[email protected]','41012');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4055','GINGER CHICKEN STIR-FRY','30','1/4c.Teriyaki sauce 1/4c.Water 1lbChicken breasts - (skinned and boned) cut into 1-

1/2 inch pieces 2tbs.Vegetable oil 1mediumOnion: cut into 8 wedges 16oz.Broccoli/cauliflower/carrots (frozen packaged mixture)* 1/2tsp.Ground ginger 1/3c.White wine OR chicken broth 1tbs.Cornstarch 1tbs.Water 3c.Hotcooked brown rice ','In shallow baking dish, combine teriyaki sauce and water: add chicken pieces, coating well. Cover and refrigerate two hours. Drain marinade from chicken pieces. In large skillet or wok, heat oil: stir-fry chickenand onion until chicken is slightly browned. Stir in vegetables, ginger, and wine. Cover: simmer 4 to 5 minutes, or until vegetables are tender crisp. In small bowl, combine cornstarch and water until smooth. Gradually add to skillet, stirring constantly, until thickened. Serve over hot rice.*Or use 1 package (16 ounces) frozen vegetable mixture of your choice.Each serving provides:* 279 calories* 18.7 g. protein* 7.3 g. fat* 34.1 g. carbohydrate* 515 mg. sodium* 37 mg. c

holesterol NOTE: Optional ingredients are omitted from the nutritional calculations. When ingredient options appear in a recipe, the first ingredient choice is used for calculation.Reprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias','Maria','41018','0','','','yes','yes','yes','yes','0','0','192.168.1.371','[email protected]','41013');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4056','GINGERED CHICKEN SALAD','30','2c.Cubed Cooked Chicken Breast 1/2c.Sliced Scallions 1c.Snow Peas, Julienned 1c.Bean Sprouts 1c.Thinly Sliced Mushrooms 2tbs.Low Sodium Soy Sauce 2tbs.Finely Minced Ginger 1tbs.Oil 1/2tsp.Oriental Sesame Oil (Opt) 1/3c.Lemon Juice 1clGarlic Finely Minced 1bnWatercress (Garnish) ','Place The Ch

icken, Scallions, Peas, Bean Sprouts amp:amp: Mushrooms in A Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice amp:amp: Garlic And TossWith The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It.(6.2 Grams Fat, 29 Percent Cal. FromFat.) ','Maria','41019','0','','','yes','yes','yes','yes','0','0','192.168.1.372','[email protected]','41014');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4057','GLASS-NOODLE SALAD WITH CHICKEN','30','4oz.Mung bean noodles 6oz.Med shrimp shelled and deveined - 1tbs.Vegetable oil 1Whole chicken breast boned, skinned, chopped Salt Fresh ground black pepper 1Red fresh serrano chile chopped 1Green fresh serrano chile chopped 3tbs.Lime juice 2tbs.Nam pla (Thai fish sauce) 1tsp.Sugar 3Shallots peeled and thinly sliced 1/4c.Fresh coriander leaves Lettuce for garnish Crisp fried shallots (opt.) for garnish ','COVER NOODLES WITH WATER until soft and pliable, about 15minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse withcold water. Chill. In a large pot of water blanch the shrimp for 5 seconds untilthey curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken: saute until it loses its pink color. Break into small morsels. Season withsalt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar,shallots and coriander. Add chicken, shrimp and chilled noodles: mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots. '

,'Maria','41020','0','','','yes','yes','yes','yes','0','0','192.168.1.373','[email protected]','41015');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`m

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etaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4058','GLAZEDCHICKEN BREASTS','30','1/3c.Teriyaki Baste amp: Glaze - (Kikkoman) 3/4tsp.Grated lemon peel 1 1/2tsp.Lemon juice 6Chicken breast halves - (boneless) ','Combine teriyaki baste amp:amp: glaze, lemon peel and juice: brush both sides of chicken breasts with mixture. Place, side by side, in shallow baking pan,skin side down. Bake in 350 F. oven 20 minutes. Turn chicken over: brush with

remaining baste amp:amp: glaze mixture. Return to oven and bake 20 minutes longer, or until chicken is tender.Makes 4 to 6 servings.Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias ','Maria','41021','0','','','yes','yes','yes','yes','0','0','192.168.1.374','[email protected]','41016');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4059','GOLDEN LEMON CHICKEN','30','4Boneless chicken breast halves (about 1 lb) 1Egg, beaten All-purpose flour 3tbs.Butter or margarine 1packageLiptonRecipe Secrets Golden Herb with Lemon Recipe Soup Mix 1c.Water 4Lemon slices (opt) Hot cooked rice ','Dip chicken in egg, then flour. In 12 quot: s

killet, melt butter and brown chicken over medium heat 4 minutes, turning once.Stir in Golden Herb with Lemon Recipe Soup Mix blended with water, arrange lemonsliceson chicken. Bring to a boil, then simmer covered 10 minutes or until sauce is slightly thickened and chicken is done. To serve, arrange chicken and lemonover hot rice, then spoon sauce over chicken. Makes about 4 servings. ','Maria','41022','0','','','yes','yes','yes','yes','0','0','192.168.1.375','[email protected]','41017');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4060','GORDON`S MARINATED CHICKEN','30','2 1/4lb Boneless Chicken breast, cut Into 1 inchcubes 1/2c Gordon`s London Dry Gin 4Limes (Juice of) 1/2c Extra VirginOlive Oil 1cl Garlic, minced Salt amp: Pepper to taste 7/8c Leeks, sli

ced 1c Tomatoes, chopped 3/16c Fresh Cilantro, chopped 1/8lb Sundried Tomatoes, chopped Tabasco to taste a flat large fry pan, add a little oil and fry chicken until ','1. Cut chicken into 1 inch pieces. pour Gin, fresh Lime juice, Olive Oil, salt amp:amp: pepper. marinate over night.2. Place chickenon skewers. Recipe yields 30-40 pieces. slightly brown. Add marinate and remaining ingredients and finish cooking chicken. Add a dash of tabasco.4. serve immediately, garnish with fresh chopped cilantro. ','Maria','41023','0','','','yes','yes','yes','yes','0','0','192.168.1.376','[email protected]','41018');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4061','GOURMET`S CHICKEN DIVAN','30','1largeBroccoli head, cut into 4-in h spears 1/4c.Unsalted butter, cut in piecs 5tbs.Flour 2c.Chicken broth 1/2c.Heavy cream, well chilled 3tbs.Sherry, medium dry Lemon juice to taste 1/2c.Parmesan cheese, grated 2Chicken breasts, skinned amp: b ned, Cooked and thinly sliced ','In a largesaucepan of boiling, salted water, cook the broccoli for 6-8 minutes or until itis just tender. Drain it well and keep warm. In a heavy saucepan, melt the butter over mod-low heat, add flour and cook roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture, and simmer it, stirring occasionally, for10 minutes. Reduce heat to low and cook the mixture, stirring, for 10 minutes. In a bowl, beat the cream untilit holds stiff peaks. Fold the cream, Sherry, andlemon juice into the sauce. Season with salt and pepper to taste. Arrange broccoli on a flameproof patter or a 2-qt. gratin dish and pour half the sauce overthe broccoli. Stir 1/4 cup Parmesan into the remaining sauce. Arrange the chick

en on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining Parmesan cheese. Broil under a preheated broiler about 6 inches from the flame for 1 minute or until the sauce is golden and bubbling. a 1956

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Gourmet Mag. favorite ','Maria','41024','0','','','yes','yes','yes','yes','0','0','192.168.1.377','[email protected]','41019');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4062','GRANDMA`S CHICKEN VEGETABLE SOUP','30','1cnReduced-sodium chicken broth -(49 1/2 ounces) 1/2c.Water 1lb(3 medium) potatoes - cut

into 1/2-inch cubes 1mediumCarrot - cut into 1/4-inch slices 1lbChicken breasts - (boned and skinned) - cut into 1-inch chunks 1mediumZucchini - cut into 1/4-inch slices 3Green onions: sliced 2tsp.Dried basil Salt and pepper, to taste ','In 3-quart saucepan over medium heat combine broth and water. Cover and bring to boil. Add potatoes and carrot: cover and cook 5 minutes.Add chicken, zucchini, onions and basil: bring to boil, reduce heat, cover andcook until chicken is opaque throughout, about 7 minutes. Season with salt andpepper.Menu: Toasted French Bread, Grapes with Yogurt and Brown SugarNutritional Information Per Serving: 220 calories: 4 g fat: 65 mg cholesterol: 1040 mg sodium: 24 g carbohydrate: 3 g fiber: 23 g protein. ','Maria','41025','0','','','yes','yes','yes','yes','0','0','192.168.1.378','[email protected]','41020');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngred

ients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4063','GREAT CHILI CHICKEN','30','2tbs.Olive oil 2largeWhole chicken breasts: boned skinned, and diced 3c.Tomato juice 2c.Onion: diced 1/2c.Celery: diced 1/2c.Green pepper: diced 2Apples: cored and sliced but not peeled) 2tbs.Chili powder 1tsp.No-salt seasoning 2clGarlic: minced 1/2tsp.Cumin 1tsp.Basil 3drTabasco sauce 2cnKidney beans (14 oz each) undrained ','-Judi M. PhelpsIn a Dutch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook.Shared

and MM by Judi M. Phelps - The San Jose Kid. ','Maria','41026','0','','','yes','yes','yes','yes','0','0','192.168.1.379','[email protected]','41021');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4064','GREAT GRAPE CHICKEN','30','3Chicken breasts, halved, boned, skinned (6 halves, about 3 lb in all) 2tbs.Butter (or margarine) 1tbs.Orange marmalade (I suggest fresh coarsely-grated orange peel) 1/4tsp.Tarragon, crumbled 1/3c.White wine, dry 1Green onion, thinly sliced (use part of the top) 1c.Grapes, seedless (try red grapes, such as quot:Flame quot:) 1/4c.Cream, whipping Salt Nutmeg ','Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. Add marmalade, tarragon, green onion and wine. Cover, reduce heat andsimmer 10 minutes.Add grapes, cover again and continue cooking about 10 minuteslonger, until chicken is cooked through (test with a small, sharp knife in thickest part).Using a slotted spoon, remove chicken and grapes to a warm serving dish: keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thickened. Salt to taste. Pour sauce over chicken. NOTES:* Chicken in wine with grapes and orange -- This recipe was originallyposted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from quot:Elegant Meals with Inexpensive Meats, quot: by Ortho Books. Yield: Serves 4 to 6.* (WT) I use a whole cut up chicken.* (CSR) I like tocook the chicken in a black cast-iron pan: I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors.: Difficulty: easy.: Ti

me: 30 minutes.: Precision: approximate measurement OK.: Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) : Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji): Copyright (C) 1986 USENET Community Trust','Mar

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ia','41027','0','','','yes','yes','yes','yes','0','0','192.168.1.380','[email protected]','41022');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4065','GRECIAN CHICKEN GYROS PIZZA','30','3/4lbBoneless, skinless chicken breast cut into 2 x 1/4 x1/4 quot: strips 1/3c Purchased Caesar (not creamy) or vinaigrette salad dre

ssing 10oz.Can Pillsbury Refrigerated All Ready Pizza Crust 1/4c Light sour cream 11/2 t Chopped fresh mint OR 1/2tsp.Dried mint leaves 1/2tsp.Pepper 1Garlic clove, minced 2tbs.Reduced-calorie margarine 1md Onion, halved lengthwise amp: cut into 1/8 quot: slices 1c Shredded Monterey Jack cheese 2Plum tomatoes, thinly sliced 1/2c Diced seeded cucumber, drained on paper towels 1/2c Crumbled feta cheese 8to 10 minutes or until crust is light golden brown. Meanwhile, ','In shallow bowl, combine chicken and salad dressing: stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12 quot: pizza pan or 13 x 9 quot: pan. Unroll dough and place in greased pan: starting at center, press out with hands. Bake forin small bowl combine sour cream, mint, pepper and garlic: mix well. Drain chicken: discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and

onion: cook and stir 6 to 8 minutes or until chicken is no longer pink. Spreadsour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices,cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired. ','Maria','41028','0','','','yes','yes','yes','yes','0','0','192.168.1.381','[email protected]','41023');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4066','GREEK ISLAND CHICKEN','30','4Chicken breast halves: skin, bone 2tbs.Olive oil 1Onion: chopped 3clGarlic:minced 1Red bell pepper: cut strips 1 1/2oz.Sun-dried tomato halves: no oi

l 1 1/2c.Dry white wine 1/3c.Pitted ripe olives: sliced 1Lemon: sliced 1 1/2tsp.Cinnamon 1tsp.Honey Salt and pepper Parsley: chopped, garnish ','-Waldine Van Geffen VGHC42AIn large skillet over medium heat, saute chicken breasts in oil about 5 minutes, turning once. Add onion, garlic and red pepper. Saute, stirring often, about 4 minutes until onion is limp. With kitchen shears, halve tomato halves: stir into skillet with remaining ingredients except parsley. Cover and simmer 15 minutes. Remove cover and cook 5 more minutes untilchicken is tender and sauce is slightly reduced. Sprinkle with chopped parsley.Serve over rice, if desired. ','Maria','41029','0','','','yes','yes','yes','yes','0','0','192.168.1.382','[email protected]','41024');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4067','GREEK YOGURT CHICKEN','30','1c.Plain lowfat yogurt Finely grated peel of 1 Lemon 1 1/2tbs.Lemon juice 2tbs.Finely chopped fresh oregano 2tbs.Finely chopped parsley 1mediumClove garlic, peeled and Forced through a press 1/4tsp.Salt Freshly ground black pepper To taste 4Chicken breast halves on the Bone, skin removed ','1. Combine the yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.2. Put the chicken into a dish and spread about 1/4 cup of the yogurt sauce overthe chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining yogurt sauce.3. Place the chicken on a rack in a baking pan and bake in a preheated375-degree oven 30 minutes. Turn theoven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is brownedon top and cooked through.4. Spoon the yogurt sauce o

ver the chicken and serve. ','Maria','41030','0','','','yes','yes','yes','yes','0','0','192.168.1.383','[email protected]','41025');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`

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,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4068','GREEN CHILI - TRIPLE HHH (HOWARD`S HOTTER`N HELL)','30','1tbs.Oil 2lbChicken breasts boneless - or Pork Shoulder Roast 2Onions 2tsp.Minced garlic 1tsp.Oregano 1tsp.Cumin powder 2tsp.Ground red chili 1tbs.Red chili flakes 1Tomato 1cnTomatillos 4lbGreen chilis 4c Wyler`s chicken boullion 3tbs.Cornstarch One of my favorite meals is

to grill a steak until nice and juicy, ','chilis, tomato and tomatillos. Add oil to heavy, preferably cast iron, skillet and brown chicken over high heat.It is best to do it in two or three small batches. Remove to large saucepan.Add onions and garlicto leftover oil and brown until onions are soft. Add oregano, cumin, and red chili, and cook for two or three minutes. Transfer from skilletto saucepan with chicken. Add tomato, tomatillos, chilis, and chicken broth.Bring to a boil and simmer for 3 - 4 hours. Add water as necessary to maintai

n the desired consistency. Add 3 - 4 tablespoon cornstarch mixed with water prior to serving to thicken as desired.Eat from a bowl accompanied with a warm flour tortilla or use it as a sauce over chili rellenos, eggs, enchiladas, or just about anything. smother with green chili, sprinkle some grated cheese on top andserve with Mexican rice. ','Maria','41031','0','','','yes','yes','yes'

,'yes','0','0','192.168.1.384','[email protected]','41026');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4069','GRILLED BREAST OF CHICKEN W/MAPLE WHISKEY GLAZE','30','1tsp.DRIED THYME 2CHICKEN BREASTS* boned, skin 1/2c.PURE MAPLE SYRUP 3tbs.JACK DANIEL`S WHISKEY 1tbs.VEGETABLE OIL ','*Note: Chicken breastsshould be boned, skinned amp:amp: split. Rub thyme over both sides of chicken breasts. Combine syrup, whiskey and oil. Marinate breasts in the refrigerator forseveral hours. Grill or broil breasts, basting frequently with marinade for a shiny brown glaze. (Glaze burns easily, so watch carefully.) ','Maria','41032','0','','','yes','yes','yes','yes','0','0','192.168.1.385','[email protected]','41027');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat

` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4070','GRILLED CHICKENADOBO','30','10Chicken Breast Halves: * 1/4c.Achiote Sauce Base: Below 1c.Orange Juice 2tbs.Vegetable Oil 1tsp.Basil Leaves: Dried 1tsp.Cinnamon:Ground 1/2tsp.Salt Achiote Sauce Base1/3c.Achiote Seeds:(AnnottoSeeds) 1/3c.Orange Juice 1/3c.Vinegar: White 1tsp.Red Chiles: Ground 1/2tsp.Pepper 1Clove Garlic ','* There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. Place chicken breasts inshallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken: cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer.Heat remaining marinade to boiling: boil uncovered until thickened, 8 to 10 mi

nutes. Serve with the chicken.ACHIOTE SAUCEBASE:Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to1 wee: in the freezer up to 2 months. BROILED CHICKENADOBO:Set oven control tobroil. Remove chicken from the marinade: reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches: pour half of the marinade overchicken and broil with tops about 4 inches from the heat, until light brown, about 10 minutes. Turn chicken: pour the remaining marinade over the chicken and broil until done, about 6 minutes longer. ','Maria','41033','0','','','

yes','yes','yes','yes','0','0','192.168.1.386','[email protected]','41028');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènCom

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ments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4071','GRILLED CHICKEN BREAST','30','2WHOLE CHICKEN BREASTS, HALVE 1x BONED, SKINNED, AND BUTTERFL 1/2c OLIVE OIL 1LEMON, JUICED 2tbs.HERBES DE PROVENCE Saute rice with oil in a heavy skillet until it is opaque. Add water, with salt if desired. Cover and cook overlow heat until done--about 20 minutes. Cool. Add vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or arti

choke hearts. Toss with dressing. DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt 1d pepper to taste. ',' ','Maria','41034','0','','','yes','yes','yes','yes','0','0','192.168.1.387','[email protected]','41029');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4072','GRILLEDCHICKEN BREAST AND BEAN SALAD','30','2tbs.Well-seasoned mustard to 3 tablespoons 4Chicken breast halves skinned and boned 1pk Frozen black-eyed peas 10-ounce package 32oz.Canned beans combined kidney, garbanzos, white 1Medium-large red onion finely chopped 2Medium-large ripe tomatoes coarsely chopped 2tbs.Fresh thyme, chopped to 3 tablespoons 2tbs.Fresh oregano, chopped to 3 t

ablespoons 4Sun-dried tomato halves in oil, finely chopped 3tbs.Extra-virgin olive oil 3tbs.Balsamic vinegar Black pepper to taste freshly ground Heat broiler or prepare outdoor grill. Spread mustard on one side of Turn and spread on additional mustard. Cook until done, then cut into Cook peas according to package directions, not more than 15 minutes. Drain liquid from canned beans and rinse thoroughly. Add to bowl with Beat oil and vinegar and mixwith salad ingredients. Season with ','chicken breasts and broil or grill until they begin to brown. narrow strips and place in serving bowl.Drain.black-eyedpeas, onion, fresh tomatoes, herbs and dried tomatoes. pepper and serve at roomtemperature. Makes 6 servings. ','Maria','41035','0','','','yes','yes','yes','yes','0','0','192.168.1.388','[email protected]','41030');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,

ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4073','GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR M','30','4Chicken breasts halves 1/2c.Raspberry or wine vinegar 1/4c.Chicken stock 2tbs.Olive oil 1tbs.Lemon juice 1tsp.Grated lemon peel 1Shallot, finely chopped 1/2tsp.Dried tarragon leaves Black pepper ','Remove excess fat from chicken breasts: place them insealable plastic bag or non-aluminum bowl. Combineremaining ingredients: pour evenly over chickenbreasts. Seal bag or cover bowl: marinate inrefrigerator 4 hours or overnight. Turn occaisionally.Remove chicken from marinade. Arrange in one layer inlarge, shallow microwaveable dish, with thicker partstoward outer edges. Pierce skin in several placeswith sharp knife. Cover with waxed papper. Microwaveat high 4 minutes perpound. Turn over and rearrange part-way through cooking. Transfer immediately topreheated grill, skin side up, over low heat. Turnoften for even grilling. Cook until tender and juicesrun clear when chicken is pierced with fork, 10 to 20minutes. ','Maria','41036','0','','','yes','yes','yes','yes','0','0','192.168.1.389','[email protected]','41031');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4074','GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARIN','30','4Chicken breasts halves 1/2c.Raspberry or wine vinegar 1/4c.Chicken stock 2tbs.Olive oil 1tbs.Lemon juice 1tsp.Grated lemon peel 1Shallot, finely chopped 1/2tsp.Dried tarragon leaves 1Black pepper ','Remove excess fat from chicken breasts: place them in sealable plastic bag or non-aluminum bowl. Combine remaining ingredients: pour evenly over chicken breasts. Seal bag or cover bo

wl: marinate inrefrigerator 4 hours or overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish,with thicker parts toward outer edges. Pierce skin in several places with shar

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p knife. Cover with waxed papper. Microwave at high 4 minutes per pound. Turnover and rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to 20 minutes. ','Maria','41037','0','','','yes','yes','yes','yes','0','0','192.168.1.390','[email protected]','41032');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`

hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4075','GRILLED CHICKEN BREASTS IN RASPBERRY VINEGAR MARINADE','30','4Chicken breastshalves 1/4c.Chicken stock 1tbs.Lemon juice 1Shallot, finely chopped Black pepper 1/2c.Raspberry or wine vinegar 2tbs.Olive oil 1tsp.Gratedlemon peel 1/2tsp.Dried tarragon leaves ','Remove excess fat from chickenbreasts: place them in sealable plastic bagor non-aluminum bowl. Combine remaining ingredients: pour evenly over chicken breasts. Seal bag or cover bowl: marinate in refrigerator 4 hoursor overnight. Turn occaisionally. Remove chicken from marinade. Arrange in one layer in large, shallow microwaveable dish, with thicker parts toward outer edges. Pierce skin in several places with sharp knife.Cover with waxed papper. Microwave at high 4 minutes per pound. Turn over and

rearrange part-way through cooking. Transfer immediately to preheated grill, skin side up, over low heat. Turn often for even grilling. Cook until tender and juices run clear when chicken is pierced with fork, 10 to20 minutes. ','Maria','41038','0','','','yes','yes','yes','yes','0','0','192.168.1.391','[email protected]','41033');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4076','GRILLED CHICKEN BREASTS WITH MANGO SALSA','30','6Chicken breast halves, boneless 2tbs.Dark soy sauce 2tbs.Salad oil 2tbs.Honey 2tbs.Fresh, strained lime juice 1/2tsp.Salt 1/4tsp.Cayenne pepper Mango Salsa2Mangos (about1 lb. each) ** 1/2c.Finely diced red onion 1/2c.Cucumbers - see instructions 2Peppers, seeded and diced Juice of two limes 1/2tsp.Salt Basic2Egg yolks 1 1/2tbs.Strained fresh lime juice 1/4tsp.SALT, HEAPING ','Cucumbers should be finely dice, unpeeled.-Trim the chicken breast halves of all fat and gristle and separate the tenderloin. Mix soy, oil, honey, lime juice, salt, and cayenne in a shallow dish just large enough to hold the chicken in one close layer. Marinate the chicken in this mixture for 1 hour atroom temperature or for several hours the refrigerator, turning several times.Grill the chicken breasts for 3 to 4 minutes per side, the tenderloins about 2minutes per side. The chicken may also be sauteed over moderate heat in a skillet lightly filmed with oil. The bottom of the skillet will darken as the honeycaramelizes but is easily cleaned.Cut the breasts in thick slices and fan on dinner plates, placing the tenderloins along side. Spoon the salsa over the top and drizzle with the mayonnaise.MANGO SALSASlice the mango flesh from each side ofthe pit. One half at a time, makean inch cut just inside the skin, then scorethe flesh in 3/8-inch cubes. Turn skin inside out and free the mango flesh withthe knife. Cut the cubesin inch dice, reserving any mushy pieces for some otheruse. You should endup with about 1 1/2 cups. Combine mango with all remaining ingredients and let sit 30 minutes to blend flavor.** Note: 1 1/2 Cups peach orpapaya dice may be substituted for the mango. ','Maria','41039','0','','','yes','yes','yes','yes','0','0','192.168.1.392','[email protected]','41034');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4077','GRILLED CHICKEN DIJONNAIS','30','1/2c.Oil 1/4c.Fresh lemon juice 1/2tsp.Ground pepper 6Chicken breasts halves 3tbs.Tarragon vinegar Skinned and boned 2tbs.Dry white wine 1tsp.Dried tarragon 1/2tsp.White pepper 1c.Butter 2tbs.Strong dijon mustard Emon slices parsley ','Combine oil, lemon juice and pepper in shallow dish.Swirl chicken in mixture to coat. Cover withplastic wrap and marina

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de in frig 30 minutes.Meanwhile combine vinegar and wine in heavy smallsaucepan and boil over medium high heat untilliquid is reduced to about 2 Ta

blespoons. Removefrom heat and add tarragon and pepper. Whisk inbutter ontablespoon at a time blending thoroughlyafter each addition. Place over low heat andcontinue whisking until sauce has thickenedslightly. Whisk in mustard.Set aside and keep warm.Prepare charcoal grill. Drain chicken well.Grill

three to four minutes on each side.Arrange on heated platter. Garnish with

lemonslices and parsley. Serve warm sauce separately. ','Maria','41040','0','','','yes','yes','yes','yes','0','0','192.168.1.393','[email protected]','41035');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4078','GRILLED CHICKEN QUESADILLAS','30','1Whole chicken breast, boneless amp: skinless 2tbs.Vegetable oil 1/4tsp.Salt Chili powder (4 pinches) 1/4tsp.Cumin 1/4tsp.Black pepper 1Clove of Garlic, minced 1Problano Chili 86-inch Flour Tortillas 2c.Grated cheddar cheese (mild or sharp) 1c.Grated chihuahua cheese or Montery Jack cheese Optional ingredients 1c.Salsa or guacamole - ','Preparation time: 20 minutes Cooking time: 10 minutes[Note: the serv

ing size (24) is the number of quot:peicesyou will get -- not necessarily how many people it will feed.]1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to reoom temperature and shred inot 1/4-inch peices. 2. Over gas burner or under broiler, place poblano pepper and char skin until black all over, rotate as necessary. Place pepper in a bag and close.After about 15 minutes remove pepper from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips. 3. Place 4 tortillas on table and topeach with 3/4 cup of cheese, a pinch of chili powder, 1/2 cupof shredded chickenand divided poblano strips. Top with remaining tortillas. 4. Heat an 8-inch orlarger skillet -- dry, no oil -- over medium high heat. Place quesadilla, one ata time in skillet and cook until golden brown (about 1 minute) Turn over and cook another minute. 5. Let cool slightly before cutting into 6 whedges. Serve with salsa or guacamoleif desired.From quot:Catering by Michael`s, quot: as part

of the menu for a cocktail reception for 100 guests held at a house on Lake Michigan and hosted by the head ofan insurance company. Published in Chicago Tribune Magaine 11/14/93.[Another Note: Now that I have typed this into the database,I see that nowhere in this recipe does it tell you when to add the spices -- other than the chili powder (which was not listed in the quot:ingredients, quot:originally -- I had to go back and insert that) or what to do with the vegetable oil. I assume one might mix the spices in the cooking oil and smear it over the chicken breast before grilling or broiling. Suggestions,of course, will be appreciated. Complaints will be ignored.]Posted in the Cooking echo by Bud Cloyd(in a valiant, yet possibly futile attempt to keep out of trouble with the moderator) ','Maria','41041','0','','','yes','yes','yes','yes','0','0','192.168.1.394','[email protected]','41036');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4079','GRILLED CHICKEN SANDWICH W/TARRAGON MAYO','30','La Times1/2c.Red wine vinegar 2tbs.Crushed dried tarragon 2tbs.Butter 4tsp.Shallots, minced 2c.Mayo 1/2tsp.White pepper 6Whole bonels chicken breasts (8oz) Salt and pepper 6Sandwich buns 6Lettuce leaves 6slTomato, opt ','*Culbertson Winery, Temecula Combine vinegar and tarragon in sm saucepan.Bring to boil and cook until reduced by half. Melt butterin sm skillet, saute shallots until tender. Combine mayo, tarragon reduction, shallots and white pepper. Mix well. Remove skin and fat from chicken. Pound slighlty with fine side of meat tenderizing mallet. Cut in half down natural seam, eliminating any cartilageat center. Season with salt and pepper. Grill chicken over med heat, turning an

d basting with 1T reserved mayo mixture per side. Slice and warm buns. Spread inside of buns generously with flavored mayo. Place 2 chicken slices on the bun, top with lettuce, tomato and other bun half. ','Maria','41042','0','','

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amp:amp: Healthy. Calories:190, Fat: 4g ','Maria','41046','0','','','yes','yes','yes','yes','0','0','192.168.1.399','[email protected]','41041');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4084','GRILLED SESAME CHICKEN BREAST','30','1tbs.Brown Sugar: OR brown sugar substitute(that`s 4 me) 3tbs.Reduced-sodi

um soy sauce: 1tsp.Sesame seeds: 1tbs.Seasame Seeds: 2clGarlic: chopped 1/8tsp.Black pepper: Freash 4oz.Chicken breast halves: with skin removed ','Combine all ingredinets except chicken in a shallow dish. Mix well. Add chicken, turning to coat. Cover and marinate in the refrigeratorat least 2 hours. Remove chicken from marinate. Put the marinade aside. Grill 4 to 5 inches from medium-hot coals for 15 inches from medium-hot for 15 minutes. Turn and baste frequently with reserve marinade. Serves 4.Food Exchanges per serving: 1 FAT EXCHANGE + 3 LEAN MEATSCHO: 70g:FAT: 7.5g CAL: 205Brought to you and yours by Nancy O`Brion and her Meal-Master ','Maria','41047','0','','','yes','yes','yes','yes','0','0','192.168.1.400','[email protected]','41042');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,è

nRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4085','GRILLED SESAME CHICKEN BREASTS','30','1/2c.Unsweetened white grape juice 1/4c.Reduced-sodium soy sauce 1/4c.Dry white wine 1tbs.Sesame seeds 2tbs.Vegetable oil 1/4tsp.Garlic powder 1/4tsp.Ground ginger 1lbBoneless chicken breast halves, skinned ','Combine first7 ingredients in a shallow dish and mix well. Add the chicken, turning to coat: marinate, covered, in refrigerator for at least 2 hours. Prepare the grill.Remove chicken from marinade: reserve marinade. Grill 4 to 5 inches from medium-hot coals, turning and basting frequently with marinade, about 15 minutes total. ','Maria','41048','0','','','yes','yes','yes','yes','0','0','192.168.1.401','[email protected]','41043');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsAppro

ved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4086','GRILLED SZECHUAN CHICKEN SALAD','30','1lbChicken Breast, boneless, skinned 1/4tsp.Seasoned Pepper, to taste 1cnPineapple, sliced,drained Pineapple juice, reserved Lettuce leaves Red onion, sliced Red Bell Pepper Salad Dressing3tbs.Oil, vegetable 2tbs.Hot Soy Sauce, CHUN KING 2tbs.Pineapple juice, from reserv 1tbs.Whoite vinegar 1tbs.Honey 1/4tsp.Ginger, ground ','Lightly sprinkle both sides of boneless, skinned, chicken breasts with seasoned pepper. Grill: slice into strips. Reserve 2 tablespoons juice from can of pineapple slices. Prepare Salad Dressing (directions follows).Brush pineapple slices with some Salad Dressing, grill 2-3 minutes. Arrange chicken and pineapple over lettuce and vegetables. Top with Salad Dressing.SALADDRESSING: In a covered jar, combine oil, hot soy sauce, 2 tbpineapple juice, whitevinegar, honey and ground ginger. Shake well. ','Maria','41049','0','','','yes','yes','yes','yes','0','0','192.168.1.402','[email protected]','41044');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4087','GRILLED TARRAGON CHICKEN WITH MUSTARD SAUCE','30','6Boneless chicken breast halves 3tbs.Dijon mustard 5tbs.Chopped tarragon OR 3tbs.Dried tarragon 5Juice of limes OR 3largeLemons ','With mallet, pound chicken breasts between sheets of plastic wrap. In small bowl, combine mustard, tarragon and lime juice and mix well with fork. Brush mustard-tarragon mixture on each chicken cutlet. Grill chicken until done,about 4 minutes on each side. Do not overcook.Each serving contains about 179 calories: 90 milligrams sodium: 73 milligrams cholesterol: 3 grams fat: 2 grams ca

rbohydrate: 28 grams protein: trace fiber: 15 percent calories from fat. ','Maria','41050','0','','','yes','yes','yes','yes','0','0','192.168.1.403','[email protected]','41045');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`

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,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4088','GRILLED WEST INDIES SPICE-RUBBED CHICKEN BREAST','30','Chicken4ea Boneless chicken breasts, 1x Skin on 4ea Firm bananas, skin on 1x And halved lengthwise 2T Vegetable oil 1T Soft butter 2T Molasses 1x Lime halvesfor garnish 3Tbs. curry powder 2Tbs. paprika 1Tbs. cayenne pepper 2

Tbs. freshly cracked black pepper 3Tbs. ground cumin 2Tbs. powdered ginger 2Tbs. salt ','Mix all the spices together well. Rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.Over a medium fire, grill the chicken breasts skin side down for 7to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes.Check for doneness by nicking the largest breast at the fattest point: The meatshould be fully opaque with no trace of red. Remove the chicken from the grill.Rub the banana halves with vegetable oil and place them on the grill flat sidedown. Grill them for about 2 minutes, or until the flat sides are slightly golden in color. Flip them and grill for an additional 2 minutes.Remove the bananahalves from the grill. Mix the butter and molasses together and paint this overthe bananas. Serve the chicken breasts and the banana halves together, sprinkl

ed with a little lime juice. From quot:The Thrill of the Grill quot: ','Maria','41051','0','','','yes','yes','yes','yes','0','0','192.168.1.404','[email protected]','41046');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4089','GRILLEL CHICKEN BREASTS W/WILD MUSHROOM,.... AND BOURBON SAU','30','1/2c.Chopped freshRosemary 1/2c.Lemon juice 2tbs.Dijon Mustard Salt amp: Pepper to taste 1 1/2c.Olive oil 20Chicken breast halves, skinned and boned 10Shallots, chopped 6clGarlic, chopped 1 1/2lbShittake Mushrooms, sliced 2 1/2oz.Dried mixed wild mushrooms, soaked in hot water 30 min drained and chopped 1/2lbSun dried tomatoes, soaked in hot woater for 30 min the drained and choppped 5tbs.Flour 6c.Rich beef stock of broth 1/2c.Whipping ream 1/2c.Bourb

on (or more to taste) ','1. Make a marinade by whisking 2 T rosemary, lemon juice, mustard, salt and pepper together, then slowly adding 1 Cup of olive oil.Pour over chicken breast halves and marinate from 1 to 8 hours.2. Make the sauce in a large heavy-bottomed pan. Saute the shallots and garlic in 1/4 cup oliveoil until light gold. Add remaing olive oil and rosemary, shittakes, wild musrooms and tomatoes. Stir well then sprinkleon flour. Cook an stir for 1 or 2 minutes, then slowly add the stock, stirring until a sauce forms. Add cream, bourbon salt and pepper. Bringto a boil, reduce heat and simmer 8 minutes. Removefrom heat, taste, adjust seasoning to taste, and add more bourbon as desired.3.Remove chicken from marinade and grill or broil until cooked but still moist (about 10 min.). Meanwhlie, reheat sauce.(Recipe may be done ahead. Reheat sauceand chicken separately.)4. Arrange chicken on a serving platter and top with sauce. ','Maria','41052','0','','','yes','yes','yes','yes','0','0','192.168.1.405','[email protected]','41047');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4090','HAMMIN DI PESACH (LAMB, MEATBALLS amp: SPINACH FOR PASSOVER)','30','1Chicken breast (2 halves) ground 4tsp.Olive oil 1Egg: slightly beaten 2tbs.Matza meal* 8c.Chicken broth salt freshly ground black pepper 1dashNutmeg 2 1/2lbLamb,breast of or rib chops 2Garlic cloves: sliced 2Parsley,Italian sprigs coarsely chopped 1c.-Warm water 2lbSpinach,cooked and slightly drained 4Matzot:regular, broken into large pieces ','* Matza meal andMatzots may purchase in some supermarkets and Jewish grocery stores.(The word Hammin (or Hammim) is derived from the Hebrew adjective Ham or warm which describe

s certain dishes that are kept warm for prolonged periods of time...In Pitigliano, however Hammin was the classic one-course meal for Passover that both rich and poor used to make. The only difference between the versions was the in the cut

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E BROILER BEFORE SERVING.EACHSERVING: 1/2 SMALL CHICKEN BREAST EACH SERVING MAYBEEXCHANGEDFOR: 2 LOW-FAT MEAT ','Maria','41056','0','','','yes','yes','yes','yes','0','0','192.168.1.409','[email protected]','41051');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4094','HIDDEN VALLEY RANCH CHICKEN STIR-FRY','30','

1tbs.Vegetable oil 1/2lbChicken breast strips boneless, skinless 1packageRanch Salad Dressing Mix Hidden Valley Original 16oz.Vegetable medley, thawed 2tbs.Water ','Heat vegetable oil in large skillet. Add chicken breast strips. Stir in onepackage Hidden Valley Original Ranch Salad Dressing Mix to coatchicken. Addthawed vegetable medley and water. Stir-fry about 2 minutes. ','Maria','41057','0','','','yes','yes','yes','yes','0','0','192.168.1.410','[email protected]','41052');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4095','HOISIN CHICKEN','30','1tsp.Fresh thyme leaves -OR- 1/2tsp.-Dried thyme leaves 3tbs.Hoisin sauce 2tbs.Rice wine 1tbs.Olive oil 4Chicken breast halv

es, boned ','MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them. ','Maria','41058','0','','','yes','yes','yes','yes','0','0','192.168.1.411','[email protected]','41053');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4096','HONEY CHICKEN','30','Batter4tbs.Cornstarch 1/4c.Flour 1tsp.Baking powder 1/2c.Water 1/2tsp.Salt 1Egg 1Egg white 2tbs.Salt 1 1/2lbBoneless chicken breasts cut in thin strips 2c.Peanut oil, fo

r deep-frying Sauce1 1/2tbs.Peanut oil 2tsp.Chopped ginger 3tbs.Finely sliced garlic 1tsp.Salt 3tbs.Sugar 1tsp.White rice vinegar 1/2c.Water 1tsp.Cornstarch: mixed with 1tsp.Water ','MIX THE BATTER INGREDIENTS together in a medium-sized bowl: it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chickenwith the batter. Heat a wok or large deep skillet untilit is hot and add the oilfor frying. When the oil is barely smoking, deep-fry the chicken for 2 minutesor until the batter is just firm. You should do this in several batches. Removethe chicken with a slotted spoon and drain on paper towels.TO MAKE SAUCE: Heat asmall saucepan: when it is hot, add the oil, ginger and garlic, and stir for 30seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until itis golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. ','Maria','41059','0','','','yes','yes','yes','yes','0','0','192.168.1.412','[email protected]','41054');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4097','HONEY CURRIED CHICKEN','30','4Chicken breasts: skin on 1/4c.Butter melted 1/4c.Honey 2tbs.Dijon mustard 3tsp.Curry powder or garam masala 2Hot pepper sauce 1Clove garlic small crushed 2tbs.Soya sauce 2tbs.Lemon juice 1tsp.Ginger grated or finely chop 1Salt and pepper to taste ','In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredientsand stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if y

ou wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degreeoven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another20-30 minutes or until its tender and no pink remains, basting period

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ically. Serve with anything - rice, noodles, or baked potatoe ','Maria','41060','0','','','yes','yes','yes','yes','0','0','192.168.1.413','[email protected]','41055');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4098','HONEY GLAZED CHICKEN BREASTS','30','1/4c Almonds, sliced 1Mediumonion, sliced 1Stalk cel

ery sliced 1Carrot sliced 1Sprig parsley 1Smallbayleaf 1tsp.Salt 1/2tsp.Pepper 1tsp.Rosemary 10 3/4oz.Condensed chicken broth 1c Water 412 oz chicken breasts 1/3c Honey Optional ingredients Green grapes Optional ingredients Watercress 1/2of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush ','Theday ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day.In a 6qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bayleaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight.Next day, p

lace chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth:discard vegetables and save broth for use in other recipes for soups or stews.Using a pastry brush, brush chicken with again with honey and broil until hickenis glazed and golden brown.Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, ifdesired, with green grapes and crisp watercress. Serve immediately. ','Maria','41061','0','','','yes','yes','yes','yes','0','0','192.168.1.414','[email protected]','41056');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4099','HONEY WA

LNUT CHICKEN','30','2lbBoneless chicken breasts 1c.HONEY 2c.Bread crumbs 1c.Ground walnuts 1Salt to taste 1Pepper to taste ','Roll chicken breasts in HONEY and then into mixture of walnuts and bread crumbs. Season with salt and pepper. Place in refrigerator for 1 hour. Bake at 350 degrees for 45-50minutes.From Connecticut Honey by Eastern Connecticut Beekeepers Association ','Maria','41062','0','','','yes','yes','yes','yes','0','0','192.168.1.415','[email protected]','41057');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4100','HONEY-MUSTARD CHICKEN','30','Judi M. Phelps1lbBoneless, chicken breasts: skinless and trimmed of all fat Optional ingredients 1/2tsp.Salt: 1/4tsp.Black pepper 2tsp.Tub-style margarine: canola or corn oil 1c.Onion: chopped 1clGarlic: minced 1 1/4c.Chicken broth: defatted and divided 2tbs.Mild honey 2tbs.Lemon juice Optional ingredients 1/4tsp.Salt: or to taste 1 1/2c.Cauliflower florets 1largeCarrot: peeled and thinly sliced 1/4c.:water 1tbs.Cornstarch 2tbs.Dijon-style mustard 1 1/4c.Long-grain white rice uncooked ','Cut chicken into small bite-sized pieces. Sprinkle with 1/2 teaspoon salt,if desired, andpepper. In large nonstick, spray- coated skillet, cook chicken pieces over medium heat, turning frequently with large wooden or plastic spoon, 7-10 minutes oruntil they begin to brown and are cooked through. Remove and set aside in medium bowl. In same skillet, combine margarine, onion, garlic, and 3 tablespoons broth. Cook over medium heat, stirring frequently, 6-7 minutes or until onion is tender. If liquid beginsto evaporate, add a bit more broth. Add honey and lemon j

uice to pan with onions, and stir to combine well. Stir in remaining chicken broth and salt,if desired. Stir in reserved chicken, cauliflower, and carrot. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until flavors are ble

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nded. Meanwhile, cook rice according to package directions.Combine water and cornstarch. Stir into simmering sauce and cook, stirring, until thickened. Stirin mustard. Simmer an additional 1 or 2 minutes. Arrange rice on large servingplatter. Top with chicken and sauce. Or serve individual portions over rice.Judi`s Notes: I have not tried this dish but cooking cauliflower for 20 minutesis just too long. I would advise 10 minutes tops to keep it`s bright color andnot become mushy.Per serving: Calories 271, fat: 3.5 g. Exchanges: Veg 2, Brea

d 2, Protein1.5. Source: Skinny One-pot Meals by Ruth Glick.Shared and MM by Judi M. Phelps. Internet: [email protected] or [email protected] ','Maria','41063','0','','','yes','yes','yes','yes','0','0','192.168.1.416','[email protected]','41058');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4101','HONEY-SPICEDCHICKEN AND ONIONS','30','Glaze1/2c.Honey 1/4c.Dijon mustard 2tbs.Chopped fresh parsley or 2tsp.Dried parsley flakes 1tbs.Sesame seeds 1tbs.Lemon juice 2Garlic cloves, minced Chicken1/2tsp.Pepper 8Boneless chicken breast halves, skinless 3mediumOnions, cut into 1/2 quot: slices ','1. Heat barbeque grill. In a small bowl, combine all glaze

ingredients: mix well. Sprinkle pepper on both sides of chicken.2. When ready tobarbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals. Cook 5 minutes. Turn chicken and place onion slices on the grill: brush chicken and onions with glaze. Cook an additional 5-10 minutes oruntil onions are tender and chicken isno longer pink and juices run clear, brushing frequently with glaze. Heat any remaining glaze to a boil: serve with chicken.BROILERINSTRUCTIONS:Spray broiler pan with nonstick cooking spray. Prepare glaze and chicken as described above. Arrange chicken on spray-coated pan: brush chicken with glaze. Broil 4-6 inches from heat for 5 minutes. Turn chicken and place onion slices on top, brush chicken and onion slices with glaze. Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze. Heat any remaining glaze and serve with chicken.Nutritional info: Calories per serving: 240: fat, 4 gms. Dietary exchanges: 3 proteins, 1

fruit, 1 vegetableLinda Fields, Cyberealm BBS Watertown NY 315-786-1120 ','Maria','41064','0','','','yes','yes','yes','yes','0','0','192.168.1.417','[email protected]','41059');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4102','HOTamp: SPICY CHICKEN QUESADILLAS','30','2tsp.Olive oil 2Boneless chicken breasts, cut into strips 2tbs.Chili sauce 1Jalapeno pepper, seeded and diced 4Eight inch flour tortillas 1c.Shredded Cheddar cheese 4tsp.Canola oil orplain vegetable oil ','Preheat the Calphalon Solo Griddle on medium heat ontop of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx.3-5 minutes. Remove and reserve.Wipe the pan clean.Place the chicken mixture onone half of each of the 4 flour tortillas. Sprinkle with cheese and fold over to form a half circle.Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas.Slice each tortilla into three wedges and serve with salsa and black beans.Serves 4 ','Maria','41065','0','','','yes','yes','yes','yes','0','0','192.168.1.418','[email protected]','41060');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4103','HOT amp: SPICY CHICKEN^','30','2Chicken breasts, cut in Strips 1/2c.Chicken stock 1tsp.Minced gingerroot 1clGarlic, minced 3Dried red s

zechuan peppers, Finely chopped 1/2lbSnow peas, strings removed 1tbs.Low sodium soy sauce 1tbs.Dry sherry 10Shiitake muxhrooms 1tsp.Cornstarchor arrowroot 3tbs.Cold water 2Green onions, cut in 1 quot: Pieces '

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,'Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes: add snow peas,soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Addto wok and cook until thickend. Add onions andheat through. Serve over brown rice.Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mgAdapted fromCooking for Good Health by Gloria RoseISBN:0-89529-577-6 Entered by Carolyn Shaw

3-95. ','Maria','41066','0','','','yes','yes','yes','yes','0','0','192.168.1.419','[email protected]','41061');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4104','HOT AND SOUR CHICKEN SOUP','30','4Chicken Breasts * 4tbs.Soy Sauce 1tbs.Salad Oil 6c.Water 3/4tsp.Ground White Pepper 3tbs.White WineVinegar 1/4lbSnow Peas 1Red Pepper, Thin Strips 8oz.Bamboo Shoots, Drained 2Chicken Bouillon Cubes 1lbFirm Tofu, Cut Bite Size 1/3c.Cornstarch 2Eggs 1Green Onion, Thinly Sliced ','* Chicken breasts should be skinned and boned.~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tend

er, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat tolow and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl untilsmooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirringgently until set. Top with green onion. ','Maria','41067','0','','','yes','yes','yes','yes','0','0','192.168.1.420','[email protected]','41062');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4105','HOT AND SOUR SOUP 1','30','4Chickenbreasts, skind,boned 1tbs.Salad oil 3/4tsp.Ground white pepper 1/4lbSno

w peas 8oz.Can bamboo shoots, drained 1lbFirm tofu, cut bite size 2Eggs 4tbs.Soy sauce 6c.Water 3tbs.White wine vinegar 1Red pepper, thin strips 2Chicken bouillon cubes 1/3c.Cornstarch 1Green onion, thinly sliced ','Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan withnext seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. ','Maria','41068','0','','','yes','yes','yes','yes','0','0','192.168.1.421','[email protected]','41063');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4106','HOT AND SOUR SOUP 2','30','4Chicken breasts, skinned,boned 4tbs.Soy sauce 1tbs.Salad oil 6c.Water 3/4tsp.Ground white pepper 3tbs.White wine vinegar 1/4lbSnow peas 1Red pepper, thin strips 8oz.Can bamboo shoots, drained 2Chicken bouillon cubes 1lbFirm tofu, cut bite size 1/3c.Cornstarch 2Eggs 1Green onion, thinly sliced ','Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cookchicken in oil in 5 qt. dutch oven until tender - about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to

boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture

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to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Sprinkle green onion over the soup. Cal. 230 serving, 1g fat. ','Maria','41069','0','','','yes','yes','yes','yes','0','0','192.168.1.422','[email protected]','41064');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ì

pAddresses` ,èmail` ,`rss_date` )VALUES ('4107','HOT CHICKEN amp: APPLE SALAD','30','1/2tsp.Paprika 1/4tsp.Pepper 4(4 Oz.) Boned, Skinned Chicken Breast Halves, Cut Into Bite Size 3tbs.Unsweetened Apple Cider 1c Diagonally Sliced Carrots 3c (1/2 in.) Cubes Unpeeled Granny Smith Apples (1 Lb.) 1/2c (2 Oz.) Gorgonzola Cheese Divided 2tsp.Minched Shallots 2tbs.White Wine Vinegar 4c Torn Fresh Spinach in Reserved Apple Cider Mixture, Add Carrots: Cover With Plastic amp: Vent. Combine Apples, Carrots, Chicken amp: 1/4 C. Cheese in A Bowl: Toss amp: Set About 247 Cal. Per 1 amp: 1/2 C. Chicken Mixture, 1 C. Spinach amp: 1 T. (Fat 6. Chol. 76.) ','Combine Paprika, Pepper amp:amp: Pinch Salt in A Plastic Bag. Add Chicken amp:amp: ShakeTo Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish: Microwave At High 30-45 Seconds. Add Chicken: Cover With Wax Paper amp:amp: Microwave At Medium-H

igh 6 To 7 Min., Stirring Every 3 Min. Drain Chicken amp:amp: Set Aside.Microwave At High 2 Min. Stir in Apples: Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixturein Baking Dish. Aside.Add Vinegar amp:amp: Shallots To Reserved Apple Cider Mixture in Baking Dish: Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4C.Cheese amp:amp: Serve Warm. Cheese. ','Maria','41070','0','','','yes','yes','yes','yes','0','0','192.168.1.423','[email protected]','41065');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4108','HOT PEPPER CHICKEN','30','2Whole chicken breasts OR 4Chicken breast halves Salt Corn starch 4Fresh hot peppers 1tbs.Brown sugar 1tbs.Cider vinegar 2tbs.Soya sauce 1tbs.Wine 1/2c.Water 1c.Peanuts 2tbs.Oil ','1. Cut chicken meat in sheets away from breast bone, slice into squares of 1x1 quot:. Dredge in a mixture of corn starch and salt on a piece of wax paper. Allow pieces to dry individually on wax paper about 20 minutes.2. Remove seeds from fresh peppers. Coarsely cut into strips. Reserve.3. Mix sugar, vinegar, soya sauce, wine together in a small bowl. Reserve.4. Heat oil in wok until smoking, add dredged chicken, stir fry on all sides. If oil is hot enough for chicken, pieces will not stick to wok.5. Add sugarand vinegar reserve, hot peppers. Place cover over wok. Add 1/2 cup water, cookover medium heat 5 minutes. Self gravy should form in the bottom of wok. Stir chicken in gravy so it will cook in gravy. Gravy should become gelatinous after 5minutes of cooking. Ifit becomes too thick, thin gravy out with small amounts ofwater.6. Sprinle in 1 cup of peanuts, mix thoroughly. NOTE: Canned hot peppers are too soft to be used for this dish. If desired, dried cayenne peppers can be reconstituted for use. If you are fond of this dish, it is well to freezeyour own hot peppers, in season.','Maria','41071','0','','','yes','yes','yes','yes','0','0','192.168.1.424','[email protected]','41066');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4109','HUNAN BLEND','30','2tbs.Toasted sesame seeds 1tbs.Ground Szechwan peppercorns 1tbs.Garlic 1tbs.Ginger 1tbs.Dried cilantro 1/2tbs.Red pepper 1/2tbs.Mustard seed Plum Delicious Chinese Chicken 2lbChicken breasts, split, with skin 6Ripe purple plums, pitted and thinly sliced 1Onion, halved and thinly sliced 1Clove garlic, minced 3tbs.Water 2tbs.Lemon juice 2tbs.Light soy sauce 1/2tsp.Liquid sugar substitu

te 1tsp.Hunan Blend ','Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining

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ingredients except the low calorie sweetener. Cover and simmer, stirring occasionally, until chicken is tender 40-45 minutes. Uncover and continue simmering until sauce is thick. Add low calorie sweetener only after cooking is complete and skillet has been removed from heat. Serves: 4 ','Maria','41072','0','','','yes','yes','yes','yes','0','0','192.168.1.425','[email protected]','41067');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKey

s` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4110','HUNAN HOT amp: SOUR CHICKEN','30','2tsp.Each cornstarch and dry sherry 1/4tsp.Each salt and pepper 1lbChicken breasts, skinned, boned, and cut in bite-siz pieces 3 1/2tbs.Salad oil 1tbs.Minced garlic 2tsp.Minced fresh ginger 1tbs.Fermented blackbeans, rinsed and drained 1smallGreen pepper, seeded and cut into 1 inch pieces 1Medium-size carrot, thinly sliced 8oz.Can sliced bamboo shoots 1tbs.Water Cooking sauce - 2tsp.Cornstarch 1/2tsp.Each crushed red pepper andsalad oil 2tbs.Soy sauce 2 1/2tbs.White wine vinegar 1/2c.Chicken broth ','-Chicken -In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutesto marinate. Prepare cooking sauce by blending all ingredients in another b

owl, set aside. Place a wok or wide frying pan over high heat. When panis hot,add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan.Add the remaining 1 T oil to pan. When oil ishot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Addwater and stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.If you likefood that produces watery eyes and a burning mouth, pass a little bowl of hot pepper amp:amp: black bean sauce (recipe follows). ','Maria','41073','0','','','yes','yes','yes','yes','0','0','192.168.1.426','[email protected]','41068');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`

,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4111','HUNTER`S CHICKEN','30','1Chicken, cut into serving size pieces (I use skinned chicken breasts) 2tbs.Olive oil 2To 4 cloves garlic, minced 2tsp.Fresh rosemary 1tsp.Salt 1/4c White wine vinegar 1/2c Dry white wine 1/4To 1/2 lb. mushrooms, sliced 1cnArtichoke hearts, drained and halved (if large) 715112253GT Cookbook echo moderator, net/node 004/005 ','Heat oil in deep frying pan. Fry garlic until golden, thenremove from pan. Add chicekn, rosemary and salt and brownchicken,turning until deep brown. Add wine vinegar and quickly cover pan until the sizzling stops. Add wine and cook on high heat until it evaporates. Reduce heat and simmer about 15minutes. Add the sliced mushrooms and artichoke hears. Cookuntil the chicken and mushrooms are tender. Remove chicken to platter. Add about a tbspof water to the juices in the pan, turn up the heat and with a wooden spoon scrape clean the sides and bottom to get all the bits that are there. The sauce will turn amber. Pour over chicken and serve with good Italian bread.Food amp:amp:Wine RT [*]Category 2, Topic 13Message 228 Wed Nov 11, 1992J.LEVINSON3 [Jody] at 22:52 ESTMM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS,CI$ ','Maria','41074','0','','','yes','yes','yes','yes','0','0','192.168.1.427','[email protected]','41069');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4112','HY ABERNATHY`S GEORGIA CHAIN-GANG CHILI','30','1c Burgundy,dry 1/2tsp.Thyme,dried 2Bay leaves 4Garlic cloves,med,fine chop 1/2tsp.Black pepper,freshly ground 6lbBeef,coarse grind 2Chicken breasts,large Water 2tsp.Salt 2tbs.Oil,vegetable 2Onions 3Pork chops,coarse grind 10tbs

.Red chile,mild,ground 1tsp.Cayenne pepper 1tsp.Oregano,dried,pref. Mexican 1/2tsp.Cumin Rosemary 1 1/2c Tomatoes,Italian-style 16oz.Tomato sauce 8oz.Tomato sauce,Mexican hot 1cnChiles,green,mild,whole 1cnJalapeno

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peppers,pickled 2tbs.Hot pepper sauce,liquid 1tbs.Butter 3Chiles,freshwhole green 1/2c Mushrooms 1/2c Sauterne 12oz.Beer 1In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all thebeef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature.) cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the

chicken reserving the liquid. Chop the chicken breasts fine and reserve. they are translucent. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meatis evenly browned. sauces, jalapenos, and 1 tablespoon of liquid hot peppersauce to the pot. chiles, mushrooms, and a small amount of the Sauterne and cook for 3minutes. Add this to the pot. the chili is cooking, from timeto time stir in the remaining marinade, the remaining Sauterne, and beer. Ifmore liquid is needed, stir in the water the chicken was cooked in. Taste and 1djust seasonings. ','2. Place the chicken breasts in a saucepan with enough water to3. Meal the oil in a large heavy pot. Add the onions and cook until4

. Meanwhile, drain the beef, straining and reserving the marinade.5. Add half the marinade, the reserved chicken, tomatoes, both tomato6. Melt the butter in a heavy skillet over medium heat. Add the fresh7. Bring to a boil and simmer, uncovered, for at least 3 hours. When ','Maria','41075','0','','','yes','yes','yes','yes','0','0','192.168.1.428','[email protected]','41070');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4113','Hawaiian Baked Chicken','30','Chicken breasts 2/3c Flour 2tsp.Salt 1tsp.Celery salt 1/4tsp.Nutmeg 1/4c Soy sauce 2tbs.Sugar 1tbs.Cornstarch 1cnPineapple chunks in juice: r 1Onion 1Green pepper Reserved pineapple juice Coat chicken in flour mixture. Brown in 1/8 inch oil. Layer skin side Combine second set of ingredients. B

ring to boi: pour over chicken. Saute remaining ingredients in remaining chicken pan`s oil: Add sauted ','up in baking dish.Bake under tin foil 45 minutesat 400.mixture to chicken during the last 30 minutes of baking. ','Maria','41076','0','','','yes','yes','yes','yes','0','0','192.168.1.429','[email protected]','41071');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4114','INDIAN CHICKEN CURRY - WITH COKE','30','2 1/2lbChicken breasts, OR a chicken, cut-up Water Salt Celery tops 3tbs.Butter or margarine 1mediumTart apple, peeled amp: diced 1mediumOnion, thinly sliced 1tbs.Curry powder (or more for experienced palates) 1/3c.Raisins 1c.Chicken broth 1/2c.COCA-COLA 3 1/2tbs.Flour 1c.Coffee cream, OR undiluted evaporated milk 1tsp.Salt 1/8tsp.White pepper Rice, cooked and hot ','Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth, reserve. Bone the chicken and cutit into 1/2-inch pieces to measure about 2-1/2 cups. In askillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight.Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of

the following condiments for sprinkling on topof each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chowchow, and/or lime wedges.','Maria','41077','0','','','yes','yes','yes','yes'

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,'0','0','192.168.1.430','[email protected]','41072');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4115','INDIAN CHICKEN CURRY COCA-COLA','30','2 1/2lbChicken breasts or a Chicken, cut-up Water Salt Celery tops 3tbs.Butter or margarine 1Tart apple, peeled And diced 1mediumOnion, thinly sliced 1t

bs.Curry powder (or more For experienced palates) 1/3c.Raisins 1c.Chicken broth 1/2c.COCA-COLA 3 1/2tbs.Flour 1c.Coffee cream or undiluted Evaporated milk 1tsp.Salt 1/8tsp.White pepper Rice, cooked and hot ','Rinse the chicken pieces. In a pot of boiling salted water, cook the chickenwith a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth: reserve. Bone the chicken and cutit into 1/2-inch pieces to measure about 2-1/2 cups.In a skillet, melt the butter/margarine. Add theapple, onion, and curry powder and saute for 5 minutes, blending well. Stir inthe raisins, 1 cupof the reserved chicken broth, and the Coca-Cola.In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add withsalt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a cover

ed container to chill overnight.Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of the following condiments forsprinkling on top of each serving: grated coconut,chopped peanuts, chopped raw onions, raisins, sweetpickle relish, chutney, chow chow, and/or lime wedges. Recipe: quot:International Cooking with Coca-Cola quot:, a give-awaypamphlet from The Coca-Cola Company, 1981','Maria','41078','0','','','yes','yes','yes','yes','0','0','192.168.1.431','[email protected]','41073');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4116','ITALIAN ASPARAGUS RICE SALAD','30','1/4c.Parmesan cheese 1/4c.Italian-style breadcrumbs 4Chicken breast halves - (boneless, skinless) 1tbs.Olive

oil 6c.Torn spinach leaves - stems removed 3c.Cooked rice: cooled - (cooked in chicken broth) 1lbAsparagus: blanched - and cut into 1 quot: pieces 2Plum tomatoes: sliced 1/2c.Sliced red onion 1/3c.Walnuts: toasted 2tbs.Chopped fresh basil 2/3c.Vinaigrette salad dressing ','Combine cheese andbreadcrumbs in a medium bowl. Coat each chicken breast with breadcrumb mixture.Heat olive oil in skillet over medium-high heat until hot. Add chicken: cook

and stir about 5 minutes until brown. Remove chicken: place in large bowl. Addspinach, rice, asparagus, tomatoes, onion, walnuts, and basil: toss well. Justbefore serving pour dressing over salad: toss to coat.Each serving provides:* 493 calories* 28 g. protein* 27 g. fat* 4 g. saturated fat* 37 g. carbohydrate* 4g. dietary fiber* 51 mg. cholesterol* 781 mg. sodiumReprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','41079','0','','','yes','yes','yes','yes','0','0','192.168.1.432','[email protected]','41074');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4117','ITALIANCHICKEN WITH NOODLES','30','2Chicken Breast 1/2tsp.Oregano 1/8tsp.Pepper 1Onion,chopped 4oz.Mozzarella cheese 1tsp.Lemon juice 1/4tsp.Salt 1/4c Margarine 1c Chicken broth 8oz.Egg noodles Debone, skin and splitthe chicken breast in half. 01/12/92 11:40 AM FOOD AND WINE CLUB TOPIC: FOODFORUM ','Cut the meat into 2x1/4 inch strips. Sprinkle with lemon juice, oregano, basil, salt and pepper. Melt margarine in pan add chicken and onion. Cookuntil browned, about 5-7 minutes. Add chicken broth, reduce heat, cover and cook 10 minutes longer. Add cheese, cover and cook until melted. Serve over hot no

odles. ~---- Jim in Detroit - 01/11 07:37 pmTIME: 01/12 12:05 AM TO: ROBBIE SHELTON (XXXJ77A)FROM: ELAINE RADIS(BGMB90B)SUBJECT: R-MM:MIX RECIPES And yet another...... ','Maria','41080','0','','','yes','yes','yes','yes','0','0'

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,'192.168.1.433','[email protected]','41075');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4118','ITALIAN STUFFED CHICKEN BREAST','30','1/2c.Tomato sauce 1tsp.Parmesan cheese 4oz.Chicken breast 1/4tsp.Dried oregano 1/4c.Havarti orswiss cheese 1tsp.Melted butter 1tbs.Bread crumbs ','Mix crumbs, parmes

an cheese and oregano. Pound breast thin. Cover with havarti or swiss chesse.Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more. Makes 1 serving. ','Maria','41081','0','','','yes','yes','yes','yes','0','0','192.168.1.434','[email protected]','41076');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4119','ITALIAN: SYLVIA`S CLASS ACT DINNER THEATER CHICKEN ROSEMARY','30','1/2c.All-purpose flour 1/2tsp.Salt 1/4tsp.Pepper 66-oz. boneless, skinless Chicken breasts 1/4c.Olive oil 6Cloves garlic, minced (2 Tablespoons) 1c.Chicken broth 1/4c.Pale dry sherry 1/4tsp.Dried rosemary ','Combine flour, salt and

pepper. Dredge chicken breasts in flour mixture, shaking off excess.Heat oil over medium heat in a large skillet. Brown chicken in oil until lightly browned,approximately 5 minutes on each side. Remove from skillet. Add minced garlicto the skillet and saute` lightly. Stir in chicken broth and sherry.Return chicken to skillet and sprinkle with rosemary. Cover skillet tightly with a lid, and simmer slowly for 30 to 45 minutes, or until chicken is tender. Thicken juice, if desired.Makes 4 to 6 servingsSOURCE: Sylvia`s Italian Restaurant, Portland,Oregon. Published in the Oregonian.Shared by Cate Vanicek ','Maria','41082','0','','','yes','yes','yes','yes','0','0','192.168.1.435','[email protected]','41077');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4120','JALAPENO CHICKEN

FAJITAS','30','8oz.Boneless chicken breasts 1/4c.Lime juice 2tbs.Water 1Clove garlic Jalapeno Flavor Process Cheese Product Lettuce Green onions Tomatoes Ripe olives Flour tortillas ','Marinate chicken breastsin lime juice, water and garlic. Broil or grill chicken: slice thinly and servein flour tortillas with other ingredients.Makes 8 fajitas. ','Maria','41083','0','','','yes','yes','yes','yes','0','0','192.168.1.436','[email protected]','41078');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4121','JAMAICAN CHICKEN','30','4Chicken breast halves - (4 oz each) - skinned, boned 2 1/2tbs.All-purpose flour 1tbs.Flaked coconut, minced 1tsp.Curry powder: divided 1/2tsp.Salt 1/4tsp.Pepper 1Egg white: lightly beaten Vegetable cooking spray 2tsp.Reduced-calorie margarine - divided 1mediumBanana: cut into 1/2 quot: slices 3/4c.Unsweetened pineapple juice 3Green onions: cut diagonally -into 1/4 quot: pieces 2c.Cooked long-grain rice - (cooked w/o salt or fat) ','Place the chicken between two sheets of heavy-duty plastic wrap and flattento 1/4 quot: thickness, using a meat mallet or rolling pin. Combine the flour,coconut, 1/2 teaspoon curry powder, salt and pepper: stir well. Brush both sides of each chicken breast with the egg white: dredge in the flour mixture. Set aside.Coat a large nonstick skillet with cooking spray: add 1 teaspoon of the margarine. Place over medium-high heat until the margarine melts. Stirin the remaining curry powder. Add the banana and saute two minutes or until the banana islightly browned. Remove the banana from the skillet and set it aside. Wipe the drippings from the skillet with a paper towel.Coat the skillet with cooking sp

ray: add the remaining margarine. Place over medium-high heat until the margarine melts. Add the chicken and cook two minutes on each side or until browned.Add the pineapple juice and green onions. Cover, reduce the heat and simmer ten

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minutes or until the chicken is tender. Serve over the rice. Garnish with thebanana slices.Per Serving:Calories: 364 Protein: 32 grams Carb:42 grams Sodium: 357 mg Fat: 6 grams (15% of calories)* Source: Cooking Light Cookbook 1993* Published in quot:Nutrition Action Healthletter quot: (January/February 1994) * Typed for you by Karen Mintzias ','Maria','41084','0','','','yes','yes','yes','yes','0','0','192.168.1.437','[email protected]','41079');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,`

ingredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4122','JAMAICAN JERK CHICKEN','30','1tbs.Ground allspice 1tbs.Dried 4hyme 11/2 t Cayenne pepper 11/2 t Freshly ground black pepper 11/2 t Ground sage 3/4tsp.Ground nutmeg 3/4tsp.Ground cinnamon 2tbs.Salt 2tbs.Garlic powder 1tbs.Sugar 1/4c Olive oil 1/4c Soy sauce 3/4c White vinegar 1/2c Orange juice 1x Juice of 1 lime 1Scotch bonnet pepper, 1x Seeded and finely chopped 1c Chopped white onion 3Green onions, finely chopped 4Chicken breasts (6 to 8oz e 1x Trimmed of fat In a large bowl, combine the allspice, thyme, cayenne pepper, Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on Heat the leftover marinade and serve on the side

for dipping. ','black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onionsand mix well. Add the chicken breasts, cover and marinate for at least 1 hour,longer if possible.each side or until fully cooked. While grilling, baste wit

h the marinade. NOTE: This is the recipe as listed in the cookbook. Per-sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRYin. A MUCH better ideawould be to reserve some of the marinade (BEFORE you put the chicken in it) andsave it for serving.This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. quot:This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices. quot:','Maria','41085','0','','','yes','yes','yes','yes','0','0','192.168.1.438','[email protected]

','41080');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4123','JAMBALAYA','30','1/4c.Butter 1c.Chopped onion 2Cloves garlic, crushed 28oz.Can tomatoes 1 1/2c.Long grain rice 1tsp.Basil 1tsp.Salt 1/2tsp.Pepper 1/4tsp.Cayenne 1tbs.Soup mix 1/2c.Chopped green pepper 1/2c.Sliced celery 1/4c.Parsley, dried 1lbShrimp uncooked 3Chicken breasts cook cube 6Sliced mushrooms ','Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transferto a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp arecooked, but not overdone. ','Maria','41086','0','','','yes','yes','yes','yes','0','0','192.168.1.439','[email protected]','41081');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4124','JELLYFISH, DAIKON AND CHICKEN BREASTY SALAD','30','1/2lbDried, salted whole jellyfish 11-pound daikon radish 2tsp.Salt 1/2largeChicken breast 1/2Egg white 1tsp.Cornstarch 1tsp.Sesame oil 1/2tsp.Salt 1 1/2tsp.Sugar 2tsp.Dry sherry 3tbs.Peanut oil 2tbs.Sesameoil 3Scallions, chopped ','Here`s a classic Chinese quot:texture quot: d

ish, a cold salad made of with dried jellyfish. I know jellyfish sounds bizarre, but, after soaking, the jellyfish has a texture similar to woodears-crunchy and crisp with little taste of its own. I consider the addition of the chicken to

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be a sop to those who like to see recognizable things in their food...Actually,this would probably be quite good with just the chicken or just the jellyfish.It has a light dressing made of mixed oils and wine. Very nice on a hot summersday. More than likely, you`ll haveto go to a Chinese market to get the jellyfish. This is another recipe from my huge pile of clippings. It`s from the SF Chronicle, but I don`t know the date.Soak the jellyfish in a large bowl of cold water for 24 hours, changing the water a couple of times. Peel the daikon with a

vegetable peeler: slice thinly: stack slices and cut into matchstick shreds. Put into a mixing bowl, toss with the 2 teaspoons of salt and let stand 1 hour.Meanwhile, drain water from jellyfish. Pour boiling water over the jellyfish and let stand for 15 seconds. Drain and run under cold water. Set aside.Bone the chicken breast and slice thinly: cut slices into shreds. Mix chicken with the egg white, cornstarch and teaspoon of sesame oil: refrigerate for 30 minutes.While the chicken is marinating, cut jellyfish into the thinnest possible shreds by rolling up each sheet and slicing it thinly. Place in a large bowl. Wring most of the moisture from the daikon shreds: add to the bowl with the jellyfish. Heat 3cups water in a saucepan. When boiling, turn off the heat and add the chicken shreds, stirring to separate the pieces. Simmer for 1 minute. Drain and rinse under cold water. Drain and add to the bowl with the jellyfish.Blend the salt and

sugar with the wine until they dissolve. Heat the oils in a saucepan and add the seasoned wine. It will sputter and evaporate. When the oil is hot++don`t letit smoke++turn off the heat and add the scallions. Cool. Toss with the salad just before serving.Posted by Stephen Ceideburg: February 26 1991. ','Maria','41087','0','','','yes','yes','yes','yes','0','0','192.168.1.440','[email protected]','41082');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4125','JERK CHICKEN','30','1tbs.Ground allspice 1tbs.Dried thyme 1 1/2tsp.Cayenne pepper 1 1/2tsp.Black pepper 1 1/2tsp.Ground sage 3/4tsp.Grated nutmeg 3/4tsp.Cinnamon 2tbs.Salt 2tbs.Garlic powder 1tbs.Sugar 1/4c.Soya sauce 3/4c.Vinegar 1/2c.Orange juice 1/4c.Olive oil 1c.Minced onion 3Gree

n onions 4Chicken breasts, halves ','In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered inrefrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may alsobe broiled indoors 5-6 min. each side.Either way, brush well with marinate while cooking. For hotter flavour, doubleamounts of first 7 ingredients. ','Maria','41088','0','','','yes','yes','yes','yes','0','0','192.168.1.441','[email protected]','41083');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4126','JERK CHICKEN FAJITAS WITH PAPAYA-PINEAPPLE SALSA','30','Chicken1lbBoneless chicken breast halves 2tsp.Jerk Seasoning 8Flour tortillas 1 1/2c.Black beans, cooked, drained and mashed 1c.Light sour cream Papaya3/4c.Ripe papaya, diced 3/4c.Freshpineapple, diced 1/2c.Diced jicama 3tbs.Chopped red onion 1Chili pepper, serrano or jalapeno, seeded and minced 1Garlic clove, minced 2tsp.Lime zest 2tbs.Fresh lime juice 1tbs.Minced cilantro ','Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator.Place chicken in an 8-inch square dish: cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas: fold up one edge to form a pocket and roll to hold filling.PAPAYA PINEAPPL

ESALSA: Combine papaya, pineapple, jicama, red onion, chilipepper, garlic, limezest, lime juice and cilantro. cover and refrigerate until ready to serve. Forbest flavor and texture, do not make more than 2 hours before serving. ','Maria','41089','0','','','yes','yes','yes','yes','0','0','192.168.1.442','[email protected]','41084');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4127','KAENGPED CAI','30','4largeWhole chicken breasts 2tbs.Peanut oil 1tbs.Dried hotchiles: crushed 6Cloves garlic: minced 1tsp.Paprika 1/4tsp.Lemon rind:

grated 1/4tsp.Shrimp paste or anchovy paste 1/8tsp.Caraway seed 1/4tsp.Ground coriander 1/2tsp.Sugar 2c.Coconut milk 4Green onions: chopped 1tsp.Fresh coriander: chopped 1Red bell pepper: seeded and cut into thin strips Salt, to taste Steamed rice: to accompany ','-J.Applebury GENIE Bone chicken breasts, remove skin (reserve for stockor another future use), and cut breasts into strips1/4 quot: wide and 2 quot: long.In a large wok or skillet,heat oil until it is almost smoking. Add chiles, garlic, paprika, lemonrind, shrimp paste, caraway, ground coriander, andsugar, and stir rapidly for 1 minute. Add chickenbreasts and stir-fry until evenly coated withseasonings and hot throughout (about 2 minutes).Pour in coconut milk and bring to a boil, stirringconstantly. Stir in green onions, fresh coriander, andbell pepper. Season to taste withsalt. Immediatelyremove from heat. Serve with hot steamed rice. Serves6.J.APPLE

BURY [AppleDebbie] ','Maria','41090','0','','','yes','yes','yes','yes','0','0','192.168.1.443','[email protected]','41085');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4128','KAI YANG (GARLIC CHICKEN)','30','2lbChicken breasts 6Cloves garlic, crushed 2tsp.Salt 2tbs.Black peppercorns, coarsely ground 4Whole plants fresh coriander, including roots 2tbs.Lemon juice ','Cut breasts in halves. Crush garlic with salt. Wash and finely chop the fresh coriander, including roots, stems, and leaves. Mix garlic, salt, peppercorns, coriander and lemon juice and rub into the chicken breasts. Cover and stand for at leastone hour or overnight in refrigerator. Put under a hot grill about 6 inches from heat. Cook, turning every 5 minutes until chicken is tender and skin crisp. Se

rves 4.NOTE: Especially good cooked on the barbecue.CHAO-PRAYA THAI RESTAURANT and LOUNGE - Commerce City, CO. ','Maria','41091','0','','','yes','yes','yes','yes','0','0','192.168.1.444','[email protected]','41086');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4129','KAMO SAKAMUSHI (SAKE STEAMED DUCK)','30','2Whole Duck or Chicken Breast 2 1/2tsp.Sake ','IN ADVANCE: Place Boned Duck or Chicken breast skin side up on a flameproof dish and sprinkle with 1 scant t of salt. Cover, refrigerate, and let sit for 3 hours.TO COOK: Preheat the grill to it`s highest point. Meanwhile, pour the sake over the Chicken or Duck and steam for 7 minutes. Remove the Chicken or Duck from steamer, and grill 3 quot: from heat for 2 minutes. Cool to room room temperature, cut breasts into 1/4 quot:slices and serve. ','Maria','41092','0','','','yes','yes','yes','yes','0','0','192.168.1.445','[email protected]','41087');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4130','KANG BOA CHICKEN','30','3/4lbChicken breasts, boneless 1Eggs 1tsp.Cornstarch 2tbs.Peanut oil 3Onions, green 1tbs.Peanut oil 1tbs.Ginger, chopped 2Garlic cloves, crushed 1tbs.Sherry 3tbs.Soysauce 1/2tbs.Sugar 1/4c.Stock, chicken 1/2tbs.Vinegar, white 1 1/2tbs.Water 1c.Peanuts ','Deep fry peanuts until golden and crunchy.Cut chicken meat into cubes. Toss with egg and cornstarch: add salt and white pepper to taste. Set aside to marinate for 30 minutes.Add oil to wok and tilt pan to distr

ibute. When temperature reaches 350, add chicken and stir fry until 80% tender.Drain. Cut green onions into 1/2 quot: pieces. Dry wok, add green onions, oil,ginger, and garlic. Stir fry for 1 minute, then addchicken and stir together.

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Add sherry, soy sauce, sugar,chicken broth, white vinegar, and cornstarch dissolved inwater. Stir in fried peanuts and stir fry until chicken isfully cooked.Serve immediately with rice.This recipe was developed by Executive Chef Wei ZhongXin. Nine Dragons at Epcot CenterPosted on GEnie by C.NORBERG [Kit], Feb 18, 1992MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 ','Maria','41093','0','','','yes','yes','yes','yes','0','0','192.168.1.446','[email protected]','41088');INSERT INTO `rimjima

r_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4131','KLEIN`S KANCHI CHICKEN','30','6Chicken breasts 1/4c.Italian salad dressing 1/4c.Water 1Enevlope dry onion soup mix Garlic salt to taste ','Place chicken in slow cooker. Sprinkle with garlic salt and onion soup mix. Pour water and salad dressing over chicken.cover and cookon low or medium for 8 to 10 hours. ','Maria','41094','0','','','yes','yes','yes','yes','0','0','192.168.1.447','[email protected]','41089');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,`

email` ,`rss_date` )VALUES ('4132','KOTLETY POZHARSKIE CHICKEN CUTLETS:','30','1/4c.Milk 2lbChicken breasts, boned amp: skinned or - 2lbTurkey breast meat 5Italian type white bread slices 1/4lbUnsalted butter 3/4tsp.Salt 1/2tsp.White pepper 2c.Dried bread crumbs 10tbs.Unsalted butter in small pcs ','Put 5 bread slices in abowl and pour in the milk. Soak the bread for15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chickenfine then combine with the bread slices. Gradually beat in the 1/4 lb of butterthat you have softened, along with the salt amp:amp: pepper, until the mixtureis smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. take the 10 tablespoons of butter an clarify them in largeskillet over a Low heat. Remove from heat and allow to sit for 3 minutes so thewhey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place oever a Med. high heat and when h

ot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remianing butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty. ','Maria','41095','0','','','yes','yes','yes','yes','0','0','192.168.1.448','[email protected]','41090');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4133','KOTTA PILAFI (CHICKEN PILAF)','30','6Chicken breasts (about 3 pounds) 1/4c.Butter 1mediumOnion, finely chopped 1 1/2c.Canned tomatoes 2c.Water 1tsp.Ground cinnamon Saltand pepper 1c.Uncooked rice Dairy sour cream ','Saute chicken breastsin butter until golden brown. Add onion, tomatoes, water, cinnamon, and salt andpepper to taste. Cover and simmer for 30 minutes. Add rice and stir to mix evenly. Cover and simmer for an additional 20 minutes, or until rice is tender, adding more water if necessary. Serve with a bowl of cold dairy sour cream, to be spooned over the hot pilaf.Makes 6 servings.From: Steve Herrick Source: [Woman`s Day Encyclopedia of Cookery - Vol. 5] ','Maria','41096','0','','','yes','yes','yes','yes','0','0','192.168.1.449','[email protected]','41091');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4134','KUMQUAT CHICKEN','30','4oz.Neufchatel cheese, softened 3/4tsp.Dried whole tarragon, divide 8Chicken breasts 1Egg white 1/4c.Water, divided 1/3c.Fine, dry breadcrumbs 2tbs.Toasted wheat germ 1 1/2c.Unsweetened orange juice 1tbs.Sugar 1Clove garlic, halv

ed 1tsp.Cornstarch 2tbs.White wine vinegar 1 1/2tbs.Orange-flavored liqueur 1 1/2c.Sliced kumquats divided ','Bone, cut in half, and skin the chicken breasts. Note: It will take about20 kumquats to make 1 1/2 cups. Combine ch

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eese amp:amp: 1/2 tsp tarragon: set aside. Flatten chicken to 1/4 inch thickness: spread cheese mixture evenlyon each piece of chicken: roll up, tuck in sides:pick. Combine egg amp:amp: 2 Tbsp water in a small bowl: stir. Combine breadcrumbs amp:amp: wheat germ in a shallow dish. Dip each roll in egg white mix: dredge in bread crumb mix. Place in a 12x8x2 inch baking dish coated with cookingspray. Bake at 400 for 30 min. Set aside: keep warm. Combine juice, sugar, and garlic in a small saucepan: boil. Cook 6 minutes or until reduced to 1 cup. Combi

ne 2 Tbsp water amp:amp: cornstarch: stir. Add to juice mix, stir. Add 1/4 tsptarragon, vinegar, liqueur amp:amp: 1 cup kumquats: simmer 5-min or until kumquats are tender, stirring constantly, remove amp:amp: discard garlic. Remove wood picks amp:amp: serve with sauce. Garnish with additional kumquats. ','Maria','41097','0','','','yes','yes','yes','yes','0','0','192.168.1.450','[email protected]','41092');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4135','KUNG PAO','30','1/2lbChicken breasts, boneless 4tbs.Oil Marinade2tsp.Cornstarch 2tsp.Soy sauce 1tsp.Sherry 1Egg whites 1/2tsp.Salt 2tsp.Ginger, chopped 2Onions, green 1/4c.Nuts Seasoning2tsp.C

ornstarch 2tsp.Sherry 1/2tbs.Soy sauce 1tsp.Vinegar 1/2tsp.Salt 1/2tsp.Sugar 2tsp.Sesame oil 4tbs.Peanut oil ','Cut green onions into 3/4 quot: pieces.Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinadeingredients and blend well. Add chicken and marinate overnightin refrigerator.Heat oil in wok. Add chicken. Stir fry until chicken is white, then add ginger and scallion. Cook a few more seconds, addpeanuts, add seasonings. When sauce is slightly thickened and coats food, remove and serve hot.Posted on GEnie by C.NORBERG [Kit], Feb 18,1992MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 ','Maria','41098','0','','','yes','yes','yes','yes','0','0','192.168.1.451','[email protected]','41093');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRat

ing` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4136','KUNG PAO CHI (CHICKEN WITH CHILES AND NUTS)','30','1lbChicken breast, boned 4tbs.Soy sauce 1 1/2tbs.Cold water Cornstarch 1/4tsp.Garlic salt 4Dried red chiles or more, 1tbs.White wine or sherry 1tbs.Sugar 1/2tsp.Salt 1tsp.Sesame oil Oil for deep frying 1tsp.Chopped peeled gingerroot 1/2c.Peanuts ','*Note: Chicken should be cut in 1-in. cubes.**More chiles may be used, to taste.Combine chicken, 2 tablespoonssoy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce,wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Addgingerroot and chicken, stirring and tossing together. Add soy-wine mixture andcook, stirring, just until thickened. Remove from heat and sprinkle with nuts. ','Maria','41099','0','','','yes','yes','yes','yes','0','0','192.168.1.452','[email protected]','41094');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4137','KUNG PAO CHICKEN','30','1Chicken Breast 2tsp.Dry Sherry 1tbs.VegetableOil 3tbs.Soy Sauce 2tbs.Red Rice Vinegar 1/2tsp.Cornstarch Paste 8Water Chestnuts, in 1/4s 2Green Onions (white part) 1/4tsp.Sesame Oil 1/4c Roasted Peanuts 2tsp.Soy Sauce 1tsp.Cornstarch 1x Vegetable Oil for blanching 1tbs.Dry Sherry 1tsp.Sugar 10Dried Chili Pods 1/4c Bamboo S

hoots, diced 1Garlic Clove, minced 1tsp.Hot Chili Oil Courtesy of Shareware RECIPE CLIPPER 1.1 ','=*=-------------------------------MARINADE---------------------------------=*=------------------------------SEASONINGS------------

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--------------------=*=------------------------------VEGETABLES-------------------------------- Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, setwok over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees.Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok.Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half.

Stir for about 45 seconds or until browned (but not burned). Return chicken andcook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minutes.Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. Posted by James Lor. ','Maria','41100','0','','','yes','yes','yes','yes','0','0','192.168.1.453','[email protected]','41095');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4138','KUNG PAO CHICKEN STIR-FRY','30','1Whole chicken breast - skinned and boned 2tbs.Cornstarch: divided 3tbs.Kikkoman Teriyaki Sauce - divided 1/4tsp.Ground red pepper (cayenne) 4tsp.Disti

lled white vinegar 3/4lbRomaine lettuce: separated 2tbs.Vegetable oil: divided 1/3c.Roasted peanuts ','Cut chicken into thin strips. Combine 1 Tbsp. _each_ cornstarch and teriyaki sauce, pepper and chicken: let stand 15 minutes. Meanwhile, combine remaining 1 Tbsp. cornstarch, 2 Tbsp. teriyaki sauce, vinegar and3/4 cup water: set aside. Wash lettuce leaves and pat dry: cut crosswiseinto 2-inch strips. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes: remove. Heat remaining 1 Tbsp. oil in same pan. Add lettuce: stir-fry 1 minute. Add chicken and teriyaki sauce mixture. Cook, stirring, until sauce boils and thickens. Remove from heat and stir inpeanuts.Reprinted with the permission of Kikkoman International Inc. Electronicformat courtesy of Karen Mintzias ','Maria','41101','0','','','yes','yes','yes','yes','0','0','192.168.1.454','[email protected]','41096');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstru

ctions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('4139','KUNG PO CHICKEN','30','2Whole chicken breasts Sauce1Egg white 1tbs.Cornstarch 1tbs.Soy sauce 1tbs.Cold water Cooking Ingredients2Scallions, cut in 1/4 in 8Whole dried red chili pepper 1tsp.Sugar 1/2tsp.Salt 1tsp.Cornstarch 1tbs.Soy sauce 1tsp.Distilled white vinegar 1tsp.Sesame oil 2tbs.Water 6tbs.Peanut or corn oil 1/2c.Roasted peanuts ','Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soysauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and setaside on plate with scallions Combine the sauce ingredients in a cup. Set asidenear cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about300. Mix the chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed colorbut is not yet completely cooked. Pour the oil and chicken into the strainer todrain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for1 minute. Stir the sauce mixture well and add it to the chicken while stirringover high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and mix well.FROM: LYNN PEISCHEL (MFVN59B) ','Maria','41102','0','','','yes','yes','yes','yes','0','0','192.168.1.455','[email protected]','41097');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìng

redients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4140','KUO FAN GEE CHIU B1','3

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0','2Whole chicken breasts uncooked Marinade (see recipe): (Marinade and Seasoning Sauce B1) 1c.Plus 2 tb peanut oil 2Dry chilis: cut in half and soaked in warm water for 10 minutes 3Garlic cloves: chopped 1Scallion: cut in 1quot: pieces 2/3c.Diced bamboo shoots 1/2c.Straw mushrooms, drained Seasoning sauce: see above ','Skin and bone chicken breasts and cut into 1/2 inch cubes.Place chicken in Marinade and toss to coat. Marinate for 15 minutesin the refrigerator. Before stir-frying, add 1 tablespoon oil to chicken mixture and

mix well.Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chickenand stir-fry for 2 minutes. Remove and drain well.Heat 1 tablespoon oil in wokor skillet over high heat. Ad chilis: fry until golden brown. Add garlic, scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add chicken and stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Serve hot.Temperature(s): HOT Effort: AVERAGE Time: 00:45 Source: ANNA KAO`S Comments: PITTSBURGH, ASPINWALL ','Maria','41103','0','','','yes','yes','yes','yes','0','0','192.168.1.456','[email protected]','41098');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4141','LA FOGATA`S GREEN CHICKEN ENCHILADAS','30','1/4lb

Tomatillos,quartered 1/2c.Water 1Clove garlic,whole 2Serrano chiles 1/4tsp.Salt 1/4tsp.Pepper 1/3c.Cilantro leaves,loosely packed,chopped Chicken stock ,if needed 2Whole chicken breasts Lightly salted water 1c.Chicken stock 1c.Peanut oil 8Corn tortillas 1c.Sour cream 1lbMozzarella cheese,grated ','From: Mike Fulcher from `creative mexican cooking` by anne lindsay greer1andBoil tomatillos in water with garlic,chiles,salt and pepperuntil soft,about 15-20 minutes. puree cooked sause in blender to liquefy.whileblending,add washed cilantro leaves.set aside. the sauce yield is about 2and1/2cups.it will thicken upon standing and you may need to thin with chicken stock.simmer chicken in lightly salted water until tender about10-15 minutes.cool chicken will be slightly undercooked.shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock.this will heat chicken without overcooking.in medium skillet,heat oil to 300 degrees.pass tortillas into hot oil for a few

seconds to soften and seal.remove carefully and set aside between paper towels.do this just priorto assembly fill softened tortillas with shredded chickenand 1-2 tablespoons sauce.roll up and place seam-side-down in casserole.pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a dayin advance,but the dish is best when chicken is freshly prepared. ','Maria','41104','0','','','yes','yes','yes','yes','0','0','192.168.1.457','[email protected]','41099');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4142','LAMB FILLET WITH MORELS','30','12Dried morels 320gLamb fillet 200gFinely minced (blended) chicken breast 120gRomaine lettuce 200gPork net (1 sheet) Seasoning - salt and pepper Butter Port Wine Sauce (1/2 Cup1/3c.Liquefied gravy sauce powder, or beef stock (see below) 3/16c.Port wine Chive Cream Sauce (1/3 Cup10gChopped shallots 3/16c.Wine Few drops ofwhite wine 150gChicken stock 120gCream 5gChopped chives Olive oil Seasoning - sugar salt and pepper Potato Pancakes100gPotato 10gFlour 1Egg 1/2Egg yolk 3/16c.Cream 3/16c.Milk Seasoning - salt and pepper Garnishes12Broccoli florets Seasoning - salt,pepper, chicken stock Butter 50gDiced tomato 10gChopped truffle 10gChopped chives ','This looks pretty tasty++lamb fillets stuffed with minced chicken and served with potato pancakes. The presentation looks like something seen through a kaleidoscope++overlapping triangles formed by the three lamb fillets, the potato pancakes, the morels and the sauces. Here again, I believe tha

t quot:shallots quot: are in reality scallions. The quot:pork net quot: is more than likely a web of caul fat.Establishment: New World Hotel 22 Salisbury Road, Tsimshatsui, Kowloon. Western Cuisine Practical Class Gold Award - Hot Entree

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Chef: Lin Man-sang World Hotel)To prepare: 1. Soak morels over night in cold water and wash thoroughly Discard stalks. 2. Cut off and discard lamb fillet`s stringy part. Season fillet with salt and pepper. Using barbecue skewers, piercethrough fillet lengthways, stretching meat apart slightly to form a central holeabout 1.5 cms wide. Stuff chicken force meat into hole (one way is to use a piping or icing bag). 3.To make port wine sauce: either make a beef stock which includes sauteed mixed vegetables, herbs (rosemary, thyme and black pepper) and to

mato paste, or liquefy the contents of a gravy sauce packet to produce a thick 1/3 cup of gravy. Add port wine, maintaining a thick consistency. Keep warm. 4.To make chive cream sauce: saute chopped shallots in a little oil, add Madeirawine, few drops of white wine, and chicken stock. Boil until thick, then add cream. Strain and add chopped chives, pinch of sugar, and salt and pepper according to taste. Keep warm. 5. Make 12 small golden-brown potato pancakes. Keep warm.To cook: 1. Saute morels in butter, with seasoning (salt, pepper and chicken stock, according to taste) for 2 to 3 minutes. 2. Lightly blanch broccoli florets, then discard stalks. Saute florets in butter with seasoning (salt, pepper andchicken stock, according to taste) for 1 to 2 minutes. 3. Cut stalks off lettuce and blanch leaves. Wrap one layer of lettuce leaves around stuffed lamb. Then wrap it completely with sheet of pork net, folding net over the endsto enclos

e them. 4. Pan-fry stuffed lamb in melted butter (a soupspoonful) over a low flame for approximately 5 minutes until lightly browned. 5. Remove lamb to a roasting dish and roast in its own juices in an oven (250F) for 20 to 25 minutes, turning it every 4or 5 minutes. 6. When lamb is cooled, remove from oven, and carefully take off pork net wrapping. Slice the lettuce-wrapped fillet into 12 portions.To present: 1. Dress centre of each plate with a large spoonful of chive cream sauce. 2. Spoon out three separate portions of port wine sauce so that they touch the chive cream sauce. 3. Lay lamb slices sideways on port wine sauce.4. Place three potato pancakes in spaces between lamb slices and lay a broccolifloret on each pancake.5. Garnish chive cream sauce with morels and a centralheap of diced tomato. Scatter a few specks of truffle over each lamb slice, anda sprinkling of chopped chives over central garnish display.From quot:ChampionRecipes of the 1986 Hong Kong Food Festival quot:. Hong Kong Tourist Associati

on, 1986.Posted by Stephen Ceideberg: October 29 1992. ','Maria','41105','0','','','yes','yes','yes','yes','0','0','192.168.1.458','[email protected]','41100');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4143','LEBANESE CHICKEN (FRAREJ)','30','4Chicken breasts, with skin and ribs 2tsp.Salt 3/4c.Olive oil 3largeLemons, juiced 2largePotatoes 2Garlic cloves 1largeWhite onion, minced 4Roma tomatoes Pita Bread ','Preheat the oven to 500 degrees F.Rinse in cold water4 chicken breasts, with skins and ribsRub each with1/2 tsp salt Mixjuice of 3 large lemons 3/4 cup olive oilPlace into a 9x13 baking dish2 large potatoes, skinned, cut into 1/2 cubes 2 garlic cloves, minced 1 large whiteonion, sliced into half-circles the lemon/olive-oil mixtureStir the ingredientsto coat the potatoes. Bake in the oven for 10 minutes.Add the chicken breastsand4 roma tomatoes (or as many as desired)to the backing dish. Generously spoonthe hot lemon/oil/garlic mixture over the chicken. Put the dish back into the oven and cook uncovered for another 20 minutes, or until the skins on the chickenturn a very dark brown and the chicken is firm and does not ooze when poked witha fork. Baste the chicken breasts two or three times in the lemon/oil mixtureduring cooking.Serve with pita bread. Serve each breast with a helping of potatoes, some onions, and a tomato. NOTE: Skinless breasts dry out too quickly. Remove the skins after the chicken is done.','Maria','41106','0','','','yes','yes','yes','yes','0','0','192.168.1.459','[email protected]','41101');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènCom

ments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4144','LEMON BASIL CHICKEN','30','1largeReynolds oven bag 1tbs.Flour 3tbs.Fresh lemon juice 4Chicken breast halve

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s - bone in 2tsp.Basil leaves 1tsp.Seasoned salt 1smallOnion: sliced -separated into rings ','Preheat oven to 350 F.Shake flour in oven bag: placein 13x9x2 quot: baking pan. Add lemon juice to bag. Squeeze bag to blend ingredients. Remove skin from chicken, if desired. Place chicken in bag. Turn bagto coat chicken with sauce. Arrange chicken in an even layer: sprinkle with basil and seasoned salt. Place sliced onion over chicken. Close bag with nylon tie:cut 6 half-inch slits in top. Bake until chicken is tender, 30to 35 minutes. L

et stand in bag 5 minutes.In brochure that came with package of Reynolds large (19x23.5 quot:) oven bags. Richmond, VA: Consumer Products Division/Reynolds Metals Company, 1988. Typed for you by Cathy Harned. ','Maria','41107','0','','','yes','yes','yes','yes','0','0','192.168.1.460','[email protected]','41102');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4145','LEMON CHICKEN','30','1tbs.Vegetable oil 1tsp.Cornstarch dissolved in 2tsp.Soy sauce 1/2tsp.Sherry 1tsp.Vegetable oil 4Boned chicken breasts halves Flattened 1/2 quot: thick Vegetable oil 2/3c.Bean sprouts Cornstarch 2/3c.Snow peas slicedthinly 3/4c.Water 1/2c.Water chestnuts sliced 3tbs.Sugar Tomato wed

ges, lemon 2tbs.Catsup Slices, green onion slices 1Lemon juiced Andcrushed almonds 1pinchSalt ','For marinade: Combine first 4 ingredientsin smallbowl. Rub over chicken, allowing excess to drainoff. Coat lightly with cornstarch. Refrigerate atleast 30 minutes. For lemon sauce: Combine first 6ingredients in a small sauce pan and bring to boilover medium high heat, stirring occasionally.Add dissolved cornstarch and stir until slightlythickened. Keep warm. Heat 1/2 in of vegetable oilin large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cutinto 3/4 inch wide strips. Set aside and keep warm.Wipe out skillet, add small amountof vegetable oiland heat over medium high heat. Add bean sprouts,snow peas,bamboo shoots and water chestnuts andstir fry until crisp-tender. transferto heatedplatter. Top with chicken and spoon lemon sauceover. Garnish with tomato wedges, lemon slices,green onions and almonds. ','Maria','41

108','0','','','yes','yes','yes','yes','0','0','192.168.1.461','[email protected]','41103');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4146','LEMON CHICKEN ALA BETTY','30','1c.Chicken broth 2Lemon Paprika 2tsp.Brown sugar 1/3c.Flour Pam 2Chicken breasts: skinned an 1tbs.Shortening ','-ELAINE RADIS BGMB90B DUST WITH 1/2 cup flour, paprika.Put shortening in fry pan and brown the chicken.Arrange in a greased casserole (Pam will do) .Sprinkle with lemon peel, sprinkle top of each breastwith brown sugar (1/2 t each piece. Slice second lemonand put over chicken, pour on juice of lemon that isgrated lemon. Pour 1 cupchicken broth, stirred withthe pan drippings, over the casserole (you can choosenot to use the drippings.Cook at 375 degrees for about 50 minutes. Serve overwild rice.This recipe is Aunt Betty`s The brown sugar is thesecret ingredient: but now you all know ','Maria','41109','0','','','yes','yes','yes','yes','0','0','192.168.1.462','[email protected]','41104');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4147','LEMON CHICKEN AND RICE','30','1lbBoneless chicken breast- cut into chunks Salt Ground black pepper Paprika 1tbs.Vegetable oil 1c.Uncooked rice 1/2tsp.Dried oregano leaves 1/2tsp.Grated lemon peel 1 3/4c.Chicken broth 1Lemon: juiced GarnishSnipped fresh parsley ','Season chicken with salt, pepper, and paprika. Brown chicken inoil in large non-stick skillet over high heat. Add remaining ingredients except

parsley: bring to a boil. Reduce heat, cover, and simmer 20 to 25 minutes, oruntil rice is tender and liquid is absorbed. Fluff with fork. Garnish with parsley.Each serving provides:* 339 calories* 28.7 g. protein* 6.4 g. fat* 38.5 g. c

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arbohydrate* 567 mg. sodium* 70 mg. cholesterolReprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','41110','0','','','yes','yes','yes','yes','0','0','192.168.1.463','[email protected]','41105');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4148','LEMON CHICKEN

ASPARAGUS','30','4Boneless chicken breasts 1tbs.Fresh lemon juice Optional ingredients 1tsp.Salt: 1/2tsp.Pepper: fresh ground 1/2tsp.Grated lemon zest 3/4lbFresh asparagus: trimmed 1tbs.Olive oil 2tsp.Seasoned dry bread crumbs 4Slices low-fat turkey ham 8Lemon slices: for garnish ','In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes). Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. Whendone, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the tu

rkey quot:ham quot: and place on top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm, Saturated Fat 1gm ','Maria','41111','0','','','yes','yes','yes','yes','0','0','192.168.1.464','[email protected]','41106');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4149','LEMON CHICKEN WITH BASIL','30','2Chicken breasts 1lbMushrooms 1Lemon, sliced into thin wedg 1c.Tomato sauce-8 oz 1Basil: chopped fresh 6Sprouts Chives: chopped 1/4c.White wine-cheap 1/2c.Mozarella cheese, shredded * 1c.Rice, uncooked Parmesancheese. ','Chicken breasts can be split to 4 pieces or cubed to bite size. Indeep fry pan, saute chicken and mushrooms in half of the white wine with basil,

lemon, and chives until mostly done. Splash in rest of wine (or extra) as needed. Add tomato sauce, cover, and simmer for20 minutes, or until thickened, stirring occasionally. When done, lemon wedges should be thoroughly cooked, and can be eaten. Serve over steamed rice. Top with a sprinkle of parmesan or mozarella(not too much) and a little sprinkle of chives. (It`s good without the cheese, too.) Garnish with a fresh sprig of basil and wedges from unused half of lemon. Serves 2 (plenty).NOTE: The white wine can be replaced with apple juice. As a matter of fact, I like mushrooms cooked in apple juice until it`s reduced down to almost nothing. A lot less calories than cooking them in butter, and tastes great. Sometimes I`ll put in a clove of garlic. (I haven`t tried this when using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe: Alan Kundl on First Capitol BBS (314)-928-9228 ','Maria','41112','0','','','yes','yes','yes','yes','0','0','192.168.1.465','[email protected]','41107');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4150','LEMON CHICKEN WITH NOODLES','30','8oz.Noodles: no yolk egg type 2Chicken breasts: halved, skinless, boneless 1tbs.Olive oil 1tbs.Lemon juice 1tsp.Paprika 1/4tsp.Pepper ','Cook the noodles in alarge pot of boiling water for 8 minutes, or until just tender. Drain and keepwarm. Meanwhile place the chicken breasts between sheets of was paper * and pound lightly with a mallet to an even thickness. In a small shallow container, mixthe oil, lemon juice, paprika and pepper. Dredge the chicken in the mixture tocoat both sides. Heat a large no=-stick frying pan over medium-high heat for oneminute. Add the chicken. Cover and cook for 8 to 10 minutes, or until the chic

ken is opaque: do not overcook. Serve over the noodles. Preparation time: 5 minutes Cooking time: 15 minutes Per serving calories: 5.9 g. fat (15% of calories, 4.5 g. dietary fiber, 66 mg. cholesterol, 99 mg. sodium * My note: I alw

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ays use Glad wrap for flattening meat, as it does not tear nor stick to the meat.','Maria','41113','0','','','yes','yes','yes','yes','0','0','192.168.1.466','[email protected]','41108');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4151','LEMON CHICKEN WITH THYME','30','3T Flour 1/2t Salt 1/4t Pepper 4ea Skinl

ess Chicken Breast halv 1x (1 pound total weight) 2T Olive Oil 1ea Medium Onion 1T Margarine 1c Chicken Broth 3T Lemon Juice 1/2t Thyme Optional ingredients 1x Lemon Wedges Optional ingredients 2T Chopped Parsley a plastic or paper bag, combine the flour, salt and pepper and shake a large skillet, warm 1 tablespoon of theoil over medium heat. Add ','to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.the chicken and brown on 1 side, about 5 minutes. Add the remaining 1 tablespoon of oil, turn the chicken and brown well on the second side, about 5 minutes longer. Transfer the chicken to a plate and set aside.3. Coarsely chop the onion. Add the margarine tothe skillet. When the margarine melts, add the onion and cook, stirring, untilsoftened, 2 or 3 minutes.4. Stir in the reserved seasoned flour and cook, stirri

ng, until the flouris completely incorporated, about 1 minute.5. Add the broth,2 tablespoons of lemon juice and the thyme and bring the mixture to a boil, stirring constantly.6. Return the chicken to the skillet, reduce the haet to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes.7. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon of lemon juice into the sauce in the skillet and pour over the chicken.serve the chicken with lemon wedges and a sprinkling of parsley, if desired. ','Maria','41114','0','','','yes','yes','yes','yes','0','0','192.168.1.467','[email protected]','41109');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4152','LEMON MUSTARD CHICKEN','30','4largeChicken breasts, boned 1c.Lemonade 3t

bs.Whole grain mustard 1/4c.Fresh bread crumbs 1/4c.Pecans or walnuts, chopped 1Egg, beaten Sunflower oil for frying 3To 4 - tsp walnut oil SAUCE: 1 1/2tbs.Flour 1/2c.Chicken broth 1/4c.Heavy cream 2tsp.Whole grain mustard ','Salt and pepperMarinate breasts in lemonade for one hour. Drain and reserve lemonade for sauce. Pat breasts dry and coat with mustard. Combine bread crumbs and nuts. Dip chicken breasts into beaten egg and then into breadcrumb- nut mixture. Chill for 2 to 3 hours.Heat 1/2 quot: sunflower oil in frying pan: add walnut oil. Fry chicken 10to 12 minutes, turning once. When cooked,put on serving platter: keep warm.Pour all but 1 1/2 Tbsp oil from pan. Stir inflour and cook about 1 minute. Add reserved lemonade and broth. Cook down rapidly to about3/4 cup. Add cream, stirring constantly, and strain into saucepan. Heat well and swirl in mustard. Season to taste. Pour over chicken and serve. Serves 4. ','Maria','41115','0','','','yes','yes','yes','yes','0','0','192.168.1.468','[email protected]','41110');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4153','LEMON PARSLEY CHICKEN AND RICE','30','3/4lbChicken breast halves boneless, skinless 1tbs.Oil 1 1/2c.Chicken broth 1 1/2c.Minute instant brownrice 2tbs.Chopped parsley 1tsp.Grated lemon peel 1/8tsp.Pepper 3tbs.Toasted whole almonds ','Brown chicken in hot oil in skillet. Add broth: bring to boil. Stir in rice. Return to boil Reduce heat to low: cover and simmer5 minutes. Remove from heat. Stir in parsley, lemon peel and pepper: cover. Let stand 5 minutes. Sprinkle with almonds. ','Maria','41116','0','','','yes','yes','yes','yes','0','0','192.168.1.469','[email protected]','41111');I

NSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpA

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ddresses` ,èmail` ,`rss_date` )VALUES ('4154','LEMON PINEAPPLE CHICKEN, PEKINGSTYLE','30','28 oz boned, skinless chicken breasts 2tbs.Chicken bouillon 1tbs.Soy sauce 1Garlic clove, crushed 3/4tsp.Salt 2tsp.Cornstarch 2tbs.Lemon juice 1/4c.Plus 1tbs.Cider or rice vinegar 1c.Canned pineapplechunks, no sugar added 1/2c.Grated carrot 1mediumGreen pepper, cut into 11/2 quot: squares 1tsp.Grated lemon rind 1c.Shredded lettuce ','Preheat broiler. Wash chicken and wipe dry. Combine bouillon, soy sauce, garlic and

salt in a shallow dish. Place chicken in marinade and spread with fingers. Let stand 15 minutes, turning occasionally so that entire surface of chicken getscoated. Broil on rack 4 inches from heat, turning once until done on both sides.While chicken is broiling, prepare the sauce: Stir cornstarch into lemon juice:combine with water and vinegar in a saucepan. Add pineapple, carrot, green pepper and lemon rind. Bring to a boil. Lower heat and simmer until thickened. Whenchicken is broiled, place on two individual serving plates. Pour Lemon-pineapple sauce over chicken. Serve immediately with a border of shredded lettuce. FromWeight Watchers International Cookbook. From: Terri St.Louis Date: 09-26-93 ','Maria','41117','0','','','yes','yes','yes','yes','0','0','192.168.1.470','[email protected]','41112');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`h

its` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4155','LEMON SESAME CHICKEN','30','2Whole skinnd chicken breasts 1Egg 1tsp.Water 1/4c.Flour 1tsp.Paprika 1tsp.Onion powder 1/2tsp.Poultry seasoning 2tbs.Oil 3/4c.Unsalted chicken broth 1/4tsp.Lemon peel 1tbs.Lemon juice 1tbs.Toasted sesame seeds ','Wash chicken and pat dry. Beat egg and water. Combine next four dry ingredients. Dip chicken in egg, then flour. Brownin oil. Add remaining ingredients except sesame seeds. Cover and simmer for 20minutes. Remove chicken. Thicken liquid with leftover flour mixture. Pour sauce over chicken and sprinkle with sesame seeds. Makes 4 servings. ','Maria','41118','0','','','yes','yes','yes','yes','0','0','192.168.1.471','[email protected]','41113');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`met

aDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4156','LEMON-TARRAGON CHICKEN','30','2tbs.Butter 8Chicken breast halves: boneless, skinless 2c.Fresh mushrooms: halved 2Garlic cloves: minced 3tbs.Dry sherry 1/2tbs.Dried tarragon: crushed 1/2tbs.Lemon pepper seasoning 1cnChicken broth 1/3c.All-purpose flour 1/4c.Sour cream Egg noodles: cooked, hot Fresh lemon slices ','In a 12 quot: skillet melt butter over medium-high heat. Add chicken, mushrooms, garlic, sherry, tarragon, andlemon-pepper seasoning. Cook, uncovered, for 10-12minutes or until chicken is no longer pink, turningonce. Remove chicken and mushrooms with a slottedspoon. In a screw-top jar combine chicken broth andflour: shake until blended. Add mixture to theskillet. Cook and stir over medium-high heat untilthickened and bubbly. Remove about 1/2 cup mixturefrom skillet and stir into sour cream. Return toskillet along with chicken and mushrooms. Heat through(do not boil). Serve over hot cooked noodles. Garnishwith lemon slices, if desired. ','Maria','41119','0','','','yes','yes','yes','yes','0','0','192.168.1.472','[email protected]','41114');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4157','LEMONY CHICKEN SALAD','30','1cnLow-sodium chicken broth (13 3/4 oz) 2Pkg of Jell-O Lemon gelatin (sugar free, 4 serving size) 1c.Cold water 1cnCrushed pineapple ,undrained (in unsweetened juice) 2tbs.Lemon juice 1/2tsp.Dried tarragon leaves (crushed) Dash of white pepper 1 1/2c.Cubed cooked chicken breast 1/2c.Chopped parsley 1/4c.Chopped red pepper ','Bring chicken broth to a boil in small saucepan. Compl

etely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Refrigerate until slightly thickened.Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers or serving dishes

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. Refrigerate until firm, about 2 hours.DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable: also 160 calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22g protein.Lifted from the JELL-O Sugar free cookbook ','Maria','41120','0','','','yes','yes','yes','yes','0','0','192.168.1.473','[email protected]','41115');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`com

Count` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4158','LIGHTER CHICKEN WALDORF SALAD','30','3/4lb Roasted chicken breast (2 Boneless, skinless halves) 1md Granny Smith apples, cored And diced in 1/2-inch pieces 1Rib celery, finely minced 1Ripe mango, peeled and diced 2tb Minced, candied ginger * 1/3c Light mayonnaise 1/3c Nonfat sour cream 2tb Lime juice 2tb Mango chutney 1ts Grainy mustard 3tb Coarsely chopped walnuts 2tb Minced fresh mint a medium bowl, combine the mayonnaise, sour cream, lime juice, ','1. Dice the cooked chicken. Combine with the apple, celery, mango and candied ginger.chutney and mustard: mix well. Add to the salad, mixing well. Cover and refrigerate until ready to serve.3. Just before serving, stir inthe chopped walnuts and mint. Note: Waldorf salad is typically chock fullo` fat: this one has some fat, but less fat than the traditional recipe.* Candi

ed or sugared ginger can be found in the Asian section of major supermarkets.','Maria','41121','0','','','yes','yes','yes','yes','0','0','192.168.1.474','[email protected]','41116');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4159','LIMECHICKEN SHISH KABOB^','30','2Chicken breasts, cut in Cubes 2Limes, juice of 2clGarlic, minced 1tbs.Low sodium soy sauce 1tbs.Apple juice concentrate 8oz.Medium mushrooms 1Red bell pepper, cut in 1 quot: Cubes 16White pearl onions 1Green bell pepper, cut in 1 quot: Pieces 2smallZucchini, cubed ','Combine lime juice, garlic, soy sauce and apple juice and marinate the chicken in it in the refrigerator at least 2 hours, turningoccasionally.Alternate chicken and vegetables on skewers. Grill or broil about 10 minutes, tu

rning and basting with marinade.Per serving: Calories: 132 Protein: 17g Carbohydrates: 17g Fat: 1g Sodium: 192mg Cholesterol: 30mgAdapted from Cooking for GoodHealth by Gloria RoseISBN:0-89529-577-6 Entered by Carolyn Shaw 3-95. ','Maria','41122','0','','','yes','yes','yes','yes','0','0','192.168.1.475','[email protected]','41117');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4160','LIME CHICKEN STRIPS','30','3lbChicken breasts - (boneless and skinless) 6oz.Frozenlimeade concentrate - defrosted 3oz.Tequilla 2tbs.Minced lime zest 6Garlic cloves: minced ','Cut the chicken into 1/2 x 1-1/2-inch strips. In a large mixing bowl, combine all of the ingredients and refrigerate. Marinate ovenighht.Preheat the oven to 350 F. Pour the marinade into a bowl and et aside. Place the chicken in a shallow baking dish and bake for 45 minutes.Pour the marinadeover the chicken and bake for another 45 minutes, tossing every 10 minutes to coat thoroughly. Cook until golden brown. Serve hot.Cal. 24, Carb 2g, Protein 3g, Chol. 6mg, Fat .4g/13%(analyzed per piece)Typed for you by Karen Mintzias ','Maria','41123','0','','','yes','yes','yes','yes','0','0','192.168.1.476','[email protected]','41118');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4161','LOUISIANA CHICKEN STEW','30','1/4c.Vegetable oil 2largeWhole chicken breasts(about 3 pounds), skin on, cut into 8 pieces (you may use boned breasts) 12Chicken thighs (about 4 lb) 1/4c.All-purpose flour 1 1/2c.Coarsely chopped o

nion 2c.Coarsely chopped celery 2mediumGreen bell peppers, coarsely chopped 1cnTomatoes, coarsely chopped, with juice (32 oz) 4tbs.Tomato paste 1tsp.Hot pepper sauce, to taste 4c.Chicken broth or stock 1tbs.Fresh lemon

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juice 2largeBay leaves 2largeGarlic cloves, minced 1tsp.Salt 1/2tsp.Black pepper 1/4lbPrecooked, coarsely chopped andouille sausage or other spicy garlic sausage ',' NOTE: This tasty stew will reward you for the timeit takes to make a proper roux, which add depth.Heat the oil in a deep skilletor Dutch oven. Working in small batches over medium-high heat, brown the chickenpieces on all sides (skin side down first). With thongs, remove each browned batch to a platter.After all the chicken is browned, make a New Orleans-style roux

: Pour the remaining oil form the Dutch oven into a measuring cup. Return1/4 cupto the Dutch oven and heat over medium heat. Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns. Stir constantly until the roux is a rich brown, the color of a paper bag. (Be careful: When a roux begins to brown, it can burn very quickly and will continue to cook, even off the heat,until liquid is added.) This will take about 20 minutes.Immediately stir in theonions, celery and peppers. Cook until wilted, about 5 minutes. Add the tomatoes, tomato paste, lemon juice, hot pepper sauce, bay leaves, broth, garlic, salt and pepper. Bring to a simmerRemove the skin and visible fat from the chicken. Return to the pan. Simmer, uncovered, for about 30 minutes. Add the sausage. Skimoff fat as it collects on top of the sauce. Cook another 30 minutes, or until the chicken is tender and the sauce is thick.TO SERVE AFTER FREEZING: Thaw as reco

mmended. Reheat slowly in a covered pot over medium-low heat. Serve in shallow soup dishes over freshly cooked white rice. Serves 12.Per serving (1 1/2 pieces of chicken, with rice): 669 calories, 68 grams protein, 42 grams carbohydrates, 2.7 grams fiber, 24 grams fat(5.8 grams saturated), 747 milligrams sodium.','Maria','41124','0','','','yes','yes','yes','yes','0','0','192.168.1.477','[email protected]','41119');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4162','LOVERS` CHICKEN','30','4Chicken breasts 1c.White wine 2tsp.Garlic powder 3tbs.Cardini`s lemon herb dressng 1Lemon 2tsp.Pepper 1/2tsp.Paprika ','DIRECTIONS ~------------------------------------------------------~- MARINATE CHICKEN IN WHITE WINE, GARLIC POWDER AND DRESSING FOR ONE HOUR. PREHEAT OVEN TO 325 F.

SPREAD CHICKEN IN CASSERLOLE, AND SQUEEZE FRESH LEMON JUICE ON TOP. SPOON MARINADE OVER EACH PIECE OF CHICKEN. SPRINKLE WITH PEPPER AND PAPRIKA. BAKE FOR 30 MINUTES. ','Maria','41125','0','','','yes','yes','yes','yes','0','0','192.168.1.478','[email protected]','41120');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4163','LOW-FAT GLAZED CHICKEN IN CROCKPOT','30','6oz.Orange juice, frozen concent 3Chicken breasts: split 1/2tsp.Marjoram 1ds Ground nutmeg 1dsGarlic powder 1/4c Water 2tbs.Cornstarch 1Combine thawed orange juice concentrate (not regular orange 2Cover and cook on low for 7-9 hours, or cookon high for 4 hours 3When chicken is done, remove to serving platter. Pour the sauce ','* Garlic is optional.juice) in bowl along with the marjoram, garlic powder and nutmeg. Split the chicken breasts to make 6 serving sizes. Dip eachpiece into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken.if you wish. Precise cooking time is not important in crockpot cooking. that remains in crockpot into a saucepan. Mix the cornstarch and water and stir into the juice in pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken. ','Maria','41126','0','','','yes','yes','yes','yes','0','0','192.168.1.479','[email protected]','41121');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4164','LUST AT FIRST BITE','30','Step One2Chicken breasts: Salt amp:

Pepper to taste Step Two1Ripe banana: medium/mashed 1/3c Orange curacao OR 1/3c Grand Marnier 11/2 ts Lemon juice 1/4c Dark corn syrup 1/4tsp.Salt Step Three1/4c Butter 1/4c Chopped walnu

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ts 2tbs.Raisins 1/8tsp.Salt 1/8tsp.Pepper 1/2c Soft bread crumbs Step Four1/2Banana: sliced Cover chicken breasts with wax paperand flatten breasts with mallet. ','* Skinned, and bonedSeason inside and out with salt and pepper. Mix all ingredients together in part two and set aside. Melt butter. Add remaining ingredients in part three and toss to blend. Stuff chicken breasts with mixture and place inau gratin dishes. Pour half of banana mixture over chicken and bake at 350^ for 25 to 30 minutes, basting once. Top

breasts with sliced bananas and spoon sauce over.Return to oven for 2 to 3 minutes and serve. Source: Cooking In The Nude--Quickies, c1984 ','Maria','41127','0','','','yes','yes','yes','yes','0','0','192.168.1.480','[email protected]','41122');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4165','MAI FUN CHICKENSALAD WITH HOISIN DRESSING','30','Hoisin Dressing3tbs.Rice vinegar 1/4c.Salad oil 1tbs.Hoisin sauce 2tsp.Sesame seeds 2tsp.Minced fresh gingerroot SaladNapa/Savoy cabbage leaves 2c.Mai fun * 1c.Finely shredded carrots 2Lg cooked chicken breasts* 1/2c.Sugar snap peas ** Vegetable garnishes *** ','*Note: Mai fun should be prepared accordi

ng topackage directions.*Chicken breasts should be skinned, boned and cut into thin slices. **Snap peas should be blanched and chilled.***Suggested vegetable garnishes: Japanese or regular cucumber slices, straw mushrooms, carrot flowers.Combine vinegar, oil, hoisin sauce, sesame seeds and gingerroot in jar with lid. Cover and shake well. Chill. Meanwhile, to make salad, for each serving, line plate with cabbage leaves and over them arrange layerof mai fun. Then arrange shredded carrots, chicken slices, sugar snap peas and vegetable garnishes on plates as desired. Shake dressing again and pass at table. ','Maria','41128','0','','','yes','yes','yes','yes','0','0','192.168.1.481','[email protected]','41123');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4166','MANDARIN CHICKEN','30','2

Whole chicken breasts, boned 3tbs.Butter 1 1/2c.Sliced mushrooms 2tsp.All-purpose flour 2/3c.Water 1/4c.Frozen orange juice concentr 2packageInstant chicken broth and se 1cn11-oz Mandarin orange sectio 1/2c.Thinly sliced green onions 1Cooked rice ','In large skillet, brown chicken in butter and set aside. In same skillet, cook mushrooms over high heat until liquid evaporates, about1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and stir fry quickly to combine. Gradually stir in water. Add orange juice and dry seasoning mix. Heat to boiling, stirring constantly. Reduce heat, add chickenand simmer about 3 minutes. Add orange sections and sprinkle with green onions. Serve over bed of rice. Creme de Colorado Cookbook (1987), From the collectionof Jim Vorheis ','Maria','41129','0','','','yes','yes','yes','yes','0','0','192.168.1.482','[email protected]','41124');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted _by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4167','MARINATED LEMON CHICKEN','30','2c.Greek virgin olive oil 8largeChicken breasts (skin amp: bones removed) 6Garlic cloves: crushed 2Lemons: juiced 2tbs.Fresh oregano: chopped 1/8tsp.White pepper 4oz.Fetacheese: cut in 8 slices ','In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil.Spread the garlic on both sides of the chicken.Sprinkle the lemon juice over the chicken.Sprinkle on the oregano andwhite pepper.Cover the pan and place it in the refrigerator. Marinate the chicken for24 hours.Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cookingit.Place the broiled chicken on a large serving platter. Put a piece of feta

cheese on top of each chicken breast. ','Maria','41130','0','','','yes','yes','yes','yes','0','0','192.168.1.483','[email protected]','41125');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìn

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structions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4168','MARJORAM GRILLED CHICKEN WITH DILL/CHIVE SAUCE','30','6Chicken breast halves - (boneless, skinless) 2tbs.Olive oil 1tbs.Fresh lemon juice 6tbs.Fresh marjoram 1/2tsp.Fresh ground pepper Sauce3/4c Sour cream 3/4c Plain nonfat yogurt 1/2tsp.Salt 2tbs.Fresh dill weed 1/4c Fresh chives 4to 8 minutes longer or until cooke

d through and browned. ','Rub the chicken wtih olive oil and lemon juiceand sprinkle with marjoram and pepper. Marinate for at least 1 hour in the refrigerator. In a skillet on medium-high heat, saute the chicken for 2 minutes andturn. CookSAUCE: Combine all ingredients. Serve over the chicken.* Source: TheHerb Companion, October/November 1993 * Typed for you by Karen Mintzias ','Maria','41131','0','','','yes','yes','yes','yes','0','0','192.168.1.484','[email protected]','41126');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4169','MEDITERRANEAN CHICKEN amp: FIGS','30','1/2c.Green bell pepper 1/2c.Red bell pepper 1/2c.Yellow bell pepper 1/2c.Mushrooms, quartered 1/2c.Yellow onion

 4Garlic cloves: minced 4Chicken breasts - (skinless and boneless) 2tbs.Olive oil 1/4tsp.Coarse black pepper 1/2tbs.Salt substitute 10oz.California dried figs - in bite-sized pieces 1tbs.Fresh parsley, chopped 1tbs.Fresh basil, chopped 1/2c.White wine ','Clean and slice vegetables. Cut chicken into strips 2 quot: x 1/4 quot:. Stir-fry chicken strips in olive oil inheavy saucepan over medium heat for 3 minutes. Add all vegetables and seasonings, except figs, parsley, and basil. Continue to cook for 15 minutes. Add figs,parsley, and basil and mix well. Add wine and continue to cook for another 2 minutes. Serve with your favorite green salad and whole grain rice.Each servingcontains approximately:Calories 286, Fat 6.29 g, Dietary Fiber 8.97 g, Carbohydrates 37.1 g, Protein 20.9 g, Sodium 70.5 mg, Cholesterol 45.3 mgCalories from protein: 29%Calories from carbohydrates: 51%Calories from fats: 20%Reprinted withthe permission of The California Fig Advisory Board Electronic format courtesy o

f Karen Mintzias ','Maria','41132','0','','','yes','yes','yes','yes','0','0','192.168.1.485','[email protected]','41127');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4170','MEDITERRANEAN GRILLED CHICKEN SALAD','30','2/3lb(2 medium)potatoes - cut into 3/4-inch cubes 4oz.Mushrooms: halved 4oz.Green beans:halved, steamed until crisp-tender Vinaigrette1/4c.Olive oil 2tbs.White wine vinegar 1Garlic clove: minced 2tsp.Minced fresh tarragon: OR.. 3/4tsp.Dried tarragon 2tsp.Dijon-style mustard 1/4tsp.Sugar 1/4tsp.Salt 1/8tsp.Pepper 2Chicken breast halves - (boned and skinned) - (about6 ounces each) 1/4c.Chopped red onion Halved cherry tomatoes - for garnish ','In 1-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water until tender, about 15 minutes: drain.Meanwhile, make vinaigrette: In bowl whisk together all vinaigrette ingredients. Place potatoes, mushrooms and beans in separate pilesin large shallow dish: drizzle with 1/3 cup of the vinaigrette to coat. Cover: let stand 15 minutes. Heat broiler. Meanwhile,in bowl add chicken to the remaining vinaigrette: cover and let stand 15 minutes. Remove chicken from vinaigrette (discard vinaigrette): broil 4 to 5 inches from heat source about 8 minutes until juices run clear when chicken is pierced,turning once. To serve, slice chicken breasts and arrange on 4 plates with potatoes, mushrooms and beans, dividing equally. Sprinkle with onion and garnish with cherry tomatoes.Menu: Garlic Bread, Tangerines or Melon WedgesNutritional Information Per Serving: 540 calories: 31 g fat: 70 mg cholesterol: 410 mg sodium: 36 g carbohydrate: 5 g fiber: 31 g protein. ','Maria','41133','0',''

,'','yes','yes','yes','yes','0','0','192.168.1.486','[email protected]','41128');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,`

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enComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4171','MEDITERRANEAN-STYLE CHICKEN','30','2lbChicken breasts without skin Nonstick cooking spray 141/2 oz Tomatoes, canned: cut up 1/4c Dry red wine 1tsp.Sugar 1tsp.Dried basil: crushed 1ClGarlic: minced 1Bay leaf 1tbs.Water 2tsp.Cornstarch 4oz.Cooked spaghetti 1/4c Pimiento-stuffed olives: sli Rinse chicken: pat dry. Spray a 10-inch skillet with nonstick cooking Serve chicken and sauce over coo

ked spaghetti. Garnish with olives, i ','spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minut turning to brown evenly. To the skillet, add undrained tomatoes, wine, sug basil, garlic, and bay leaf. Bring to boiling: reduce heat. Cover and sim about 35 minutes or till chicken is tender. Transfer chicken to another di keep warm. In a small bowl stir together water andcornstarch. Stir into tomato mixture in skillet. Cook and stir till thickenedand bubbly. Cook stir for 2 minutes more.desired. ','Maria','41134','0','','','yes','yes','yes','yes','0','0','192.168.1.487','[email protected]','41129');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4172','MEE KROB','30','12-in pie

ce of tamarind pulp Peanut or corn oil (for deep-frying) 1/4lbDried rice stick noodles 6oz.Med shrimp shelled and deveined 1Whole boned chicken breast cut into slices 4Shallots: minced 1tbs.Minced garlic 2smallSerrano chiles finely minced 1Lime (zest only) 3 1/2tbs.Tomato paste 4tbs.Sugar 1/4c.Thai fish sauce (nam pla) 3tbs.Fresh lime juice 4Green onions: trimmed, cut into 1-in lengths blanched 3tbs.Fresh coriander leaves 1/2lbBeansprouts: tails removed (for garnish) Crispy Egg LaceOil for deep-frying 2Eggs: lightly beaten 1/4tsp.Salt ','COVER TAMARIND WITH 3/4CUP hot water. Crush and break up pulp with a fork and let it stand for 20 minutes. Pour mixture through a strainer and pressit through. Collect 1/2 cup tamarind liquid. Pour oil into a wok or deep saucepan to a depth of about 2-inches. Heat oil to 375F. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff

up within seconds. Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making the Crispy Egg Lace, prepare itat this time (See below). When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from wok. Reheat wok and oil over medium-high heat. When hot, add shrimp and chicken: stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside. Add shallots,garlic, minced chiles and half the lime zest to the hot wok: stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirringconstantly, until sugar becomes a dark crimson red with a sticky consistency. Itshould pull away from the wok into a thick mass. This is just short of the caramelized state (about 3to 4 minutes). Be careful not to burn the mixture. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken-shrimp mixture, green onion and remaining lime zest: toss just enough to heat through. Remove from heat. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles andtoss with sauce to coat. Repeat with another third of noodles. Add last third ofnoodles only if there is enough sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces) and beansprouts.CRISPY EGGLACE: After frying noodles, skim leftover bits from wok. Keepoil hot. Beat eggs with salt in bowl. When oil is 375F, hold a medium-fine-mesh skimmer over oil: gently pour half the eggs through. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on papertowels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces. --- ','Maria','41135','0','','','yes','yes','yes','yes','0','0','192

.168.1.488','[email protected]','41130');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìs

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Approved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4173','MEE KROB (THAI CRISP FRIED NOODLES)','30','2bnRice vermicelli, about 8ounces Oil for deep frying 1largeOnion, finely chopped 5Garlic cloves,finely chopped 1/2lbPork fillet, sliced and cut into 1 quot: long pieces 1Whole chicken breast, boned, sliced and cut into 1 quot: pieces. 6Dried Chinese mushrooms (shiitake), soaked and finely sliced. 2smallFresh chilies, seeded and finely sliced. 3tbs.Soy sauce. Juice from 2 limes. 2tbs.Rice vin

egar. 4Or 5 tablespoons sugar, granulated, brown or palm. 3tbs.Fish sauce. 3tbs.Small shrimp++cooked or raw. 4Eggs, beaten. Handful of bean sprouts 6Green onions, finely chopped. 4tbs.Fresh cilantro, chopped 2Green onions, cut for decoration. ','Optional stuff: crab meat, bean curd, dried shrimpTear noodles into handful bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag. Pour off oil, leaving 6 tablespoons inwok. Fry the onions and garlic lightly.Add pork and cook it through. Add chicken and fry until it turns white. Put in mushrooms and chilies and reduce heat.In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add towok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beat

en eggs into center of wok. Let set for a minute then stir and add the bean sprouts and drained noodles. Toss LIGHTLY (the noodles are fragile) to mix ingredients and then let heat through. Transfer to serving platter and garnish with cilantro and green onions. NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles depending on where you find them. All the Asian cuisines that I`ve encountered have some variation of them. Use the thinnest you canfind. Other kinds of noodles won`t work. When they hit the hot oil, they kindago quot:whooosh quot: and double or triple in size and turn a milky white. Kids really like to watch the process. The oil MUST be fresh and hot (375F to 400F) or the centers may be tough.This recipe makes enough for 6-8 people. I`d recommend halving it for less than that. It`s a sweet/sour dish with the emphasis on the sweet. Very tasty and rich.Posted by Stephen Ceideberg: September 28 1992.','Maria','41136','0','','','yes','yes','yes','yes','0','0','192.168.1.489',

'[email protected]','41131');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4174','MESQUITE GRILLED CHICKEN WITH PINEAPPLE SALSA','30','1lbChicken Breast, skinless and boneless 1packageChicken Mesquite Marinade McCormick/Schilling Pineapple Salsa1cnPineapple, DOLE crushed and drained 1/4c.Red bell pepper,chopped 1Green onion, sliced 1tbs.Lime juice, fresh 1tbs.Soy Sauce, Chun King Lite 1/4tsp.Hot Shot Black amp: Red Pepper McCormick/Schilling blendup to 1/2 ts, as desired ','Prepare 1 pkg (1.37 oz) Chicken Mesquite Marinade according to package directions, using 1 lb, boneless, skinless chicken breast. Grill Chicken. Serve with Pineapple Salsa.PINEAPPLESALSA: Combine pineapple, red bell pepper, green onion, limejuice, soy sauce and black amp:amp: red pepper blend. ','Maria','41137','0','','','yes','yes','yes','yes','0','0','192.168.1.490','[email protected]','41132');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4175','MESQUITE GRILLED CUMIN-AND-LIME-MARINATED CHICKEN','30','1tbs.Cumin 1/2c.Fresh lime juice 2tbs.Olive oil 2clGarlic, chopped Salt/freshly ground pepper 4(6-oz)boneless, skinless Chicken breasts Relish RELISH 3Ears corn in the husks 1tsp.Olive oil 1/2c.Cilantro,chopped plus sprigs For garnish 2c.Cooked black beans, drained Salt/freshly groundpepper ','In a small bowl, combine cumin, lime juice, oil, garlic, salt andpepper. Place chicken in a large bowl. Pour marinade over chicken, mix well, cov

er and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry.To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on

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each plate. Garnish with cilantro sprigs.RELISH: Roast corn in the husks on hotgrill, turning occasionally, until tender, about 15 minutes. Remove from grilland set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups).Heat oil in skillet. Add corn and chopped cilantro: saute 1 minute. Stirin beans. Season with salt and pepper to taste. ','Maria','41138','0','','','yes','yes','yes','yes','0','0','192.168.1.491','[email protected]','41133');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name

` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4176','MESQUITE-GRILLED BREAST OF CHICKEN WITH CITRUS SAUCE','30','1c Vegetable oil 2x Garliccloves, crushed 2tb Coriander, fresh, minced 1tb Thyme leaves, fresh 2x Scallions, chopped 4x Chicken breasts * 2x Shallots, minced 1t Ginger, fresh, minced 2tb Unsalted butter 2x Lemons ** 2x Limes ** 2x Oranges ** 2c Chicken broth 1t Cornstarch 1t Water 1/4c +2tb Grand Marnier White pepper to taste discarded and the fruit chopped, reserving any juice ','* skinless, boneless, about 1/2 lb each, halved** the rind, pith, and membrane cut away with a serrated knife andIn a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let th

em marinate, chilled, for at least 8 hours or overnight.In a saucepan, cook theshallots and the ginger in the butter over a monderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until theliquid is reduced to a syruplike consistency. Add the broth, increase the heatto moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes,or until itis reduced by 1/3. Mix the cornstarch and water together. Stir inthe cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and saltto taste. Remove the chicken from the marinade and let it stand at room temperature for15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite,turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce overit, and garnish the platter w

ith lemon wedges. ','Maria','41139','0','','','yes','yes','yes','yes','0','0','192.168.1.492','[email protected]','41134');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4177','MEXICALI CHICKEN BREASTS','30','4Chicken breasts, split 4Eggs 1/4c.Bottled taco sauce 1/2tsp.Salt 2c.Fine dry bread crumbs 2tsp.Chili powder 2tsp.Ground cumin 1tsp.Garlic powder 1tsp.Dried wholeoregano, crumbled 1/4c.Butter or margarine, melted Shredded Iceburg lettuce Shredded Longhorn or Cheddar cheese Tomato wedges Dairy sour cream ','Remove skin from chicken breasts and wipe with damp paper towels. Beat eggsin a pie plate or shallow bowl with a fork: beat in taco sauce and salt. Combinebread crumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coatwell. Arrange in a single layer in a large jelly-roll pan: drizzle with meltedbutter. Bake in a 375 F oven for 35 minutes until crisp and tender. To serve,pile shredded lettuce on a large serving platter. Arrange the baked chicken ontop. Garnish with shredded cheese, tomato wedges and sour cream. Serve hot, warm, or at room temperature.Makes 8 servings.[Family Circle GREAT IDEAS Vol 12No 4] Posted by Fred Peters. ','Maria','41140','0','','','yes','yes','yes','yes','0','0','192.168.1.493','[email protected]','41135');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4178','MEXICAN CHICKEN','30','1Onion: Med, Thinly Sli

ced 1/2c.Vegetable Oil 12Green Olives: Pitted 4c.Tomatoes: Chopped, 4 Medium 2Celery: Stalks, Chopped 2Cloves Garlic:Finely Chopped 2Bay Leaves 1/2c.Water 2tbs.Capers 1tbs.Oregano Leaves: Dried 1tsp.Salt 1/4

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tsp.Pepper 6Chicken Breasts Halves: * 8oz.Mushrooms: Fresh, Sliced ','*Chicken Breast Halves should be boneless. Cook and stir onion in oilin a 10-

inch skillet until tender. Stir in remaining ingredients except the chicken breasts and mushrooms. Heat to boiling: reduce heat and simmer, uncovered, for 30minutes. Place chicken, skin sides up, in a single layer in skillet. Cover andcook over medium-low heat for 30 minutes. Add mushrooms, cover and cook untilchicken is done, about 15 minutes longer. ','Maria','41141','0','','',

'yes','yes','yes','yes','0','0','192.168.1.494','[email protected]','41136');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4179','MEXICAN CHICKEN amp: RICE *','30','Patti 8oz.Tomato sauce 1tsp.Ground cumin 1/4tsp.Onion powder 1/8tsp.Garlic powder 1/4tsp.Cocoa 1/8tsp.Salt 1tbs.Chili powder 2Chicken breasts: boneless, cooked, chopped 1c.Rice 1c.Cheddar cheese: shredded Sour cream Picante sauce Tomato: chopped (opt) ','Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices. Add chopped, cooked chicken. Put sauce on low heat and stir occasionally. Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice and stir. To serve, place

rice on plates, topped with chicken-sauce and then shredded cheese. Serve withsour cream, picante sauce, and chopped tomato if desired. ','Maria','41142','0','','','yes','yes','yes','yes','0','0','192.168.1.495','[email protected]','41137');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4180','MEXICAN CHICKEN (POLLO MEXICANO)','30','1tsp.Chilli powder 2tbs.Soft brown sugar 2tbs.Worcestershire sauce 150mlChicken stock 4Skinless chicken breasts 1tsp.Celerysalt 2tbs.Red wine vinegar 3tbs.Tomato ketchup 3Drops tabasco sauce 150mlNatural yoghurt ','Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce. Deeply score the chicken and arrange in a flameproof dish. Pour ov

er the chilli mixture, heat the grill to high and cook the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meatis tender and the juices run clear.Transfer the chicken to a warmed serving dishand spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt. Garnish with coriander or parsley sprigs and serve with a salad.Calories: 240 per serving ','Maria','41143','0','','','yes','yes','yes','yes','0','0','192.168.1.496','[email protected]','41138');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4181','MEXICAN CHICKEN AND RICE','30','1tbs.Oil 1lbChicken breasts, cubed boneless, skinless 1smallOnion, chopped 1smallGreen pepper, chopped 1packageFrozen sweet corn, thawed 10 oz package 1c.Chicken broth 1c.Mild salsa 1 1/2c.Minute original instant rice 1/2c.Shredded Cheddar cheese ','Heat oil in large skillet on medium-high heat. Addchicken, onion and pepper: cook and stir until chicken is cooked through. Addcorn, broth and salsa: bring to boil.Stir in rice: cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese: cover. Let stand 2minutes, or until cheese melts. 25 minutes: makes 4 servings. ','Maria','41144','0','','','yes','yes','yes','yes','0','0','192.168.1.497','[email protected]','41139');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4182','MEXICAN CHICK

EN BREAST','30','1/2Quaker Oats (quick or old-fashioned, uncooked) Minced parsley 3/4Chili powder 3/4Paprika 2Chicken breasts, split, skinned Margarine, melted Tomatoes, coarsely chopped 1/2Chopped green pepper 1/4Co

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arsely chopped onion Minced parsley Clove garlic, minced Lemon juice jelly roll pan: gently, brush entire surface of chicken with ','Heat oven to425 degrees. Place oats, parsley and seasonings in blender or food processor: blend about 1 minute, stoppingoccasionally to stir. Coat chicken with oat mixture. Place on rack in margarine. Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork. Meanwhile, combine remainingingredients: mix well. Serve with chicken. Makes 4 servings. ','Maria','41145','0','','',

'yes','yes','yes','yes','0','0','192.168.1.498','[email protected]','41140');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4183','MEXICAN PASTA SALAD','30','4(3 Oz.) Boneless Skinned Chicken Breasts 1tsp.Ground Cumin 1tsp.Vegetable Oil 1/2c Water 1/4tbs.Chili Powder 1/2tsp.Chicken Bouillon Granules 1smallRipe Avocado Chopped 1c Fresh Cilantro 3tbs.Lime Juice 1/4c Green Onions 1largeJalapeno Pepper Chopped 1clGarlic 6oz.Uncooked Fettucine 1/2c Shredded Zucchini 1/4c Sliced Black Olives 2tbs.Chopped Tomatoes Fresh Cilantro Leaves (Fat 13.1. Chol. 54.) ','Sprinkle Chicken With Cuminamp:amp: Chili Powder. Heat Oil in A Medium Skillet: Add Chicken amp:amp: Coo

k Over Medium Heat 3 To 4 Min. On Each Side. Add Water amp:amp: Bouillon Granules: Reduce Heat amp:amp: Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken From Broth, Reserving Broth in Skillet. Cover amp:amp: Chill Chicken.Bring Broth To A Boil amp:amp: Cook Until Reduced To 1/4 C. Remove From Heat amp:amp:Cool. Strain Broth Through A Sieve amp:amp: Pour Into Processor. Add Avocado,Cilantro, Lime Juice, Green Onions, Pepper amp:amp: Garlic. Process Until Smooth. Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold Water amp:amp: Drain Again. Combine Fettuccine amp:amp: Half Of Avocado Mixture: Toss Well. Place in Center Of A Serving Platter. Arrange Zucchini Around Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips amp:amp: Arrange Over Fettuccine: Sprinkle With Olives. Spoon Remaining Avocado Mixture Into Center Of Chicken: Sprinkle With Chopped Cilantro. Garnish With Fresh Cilantro Leaves If Desired. ','Maria','41146','0','','','yes','yes','yes','yes','0

','0','192.168.1.499','[email protected]','41141');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted _by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4184','MEXICAN RICE TART','30','Crust1 1/4c.Rice,long-grain 2Egg whites 2tbs.Olives,black,ripe,sliced 2tbs.Green onion,sliced Filling1/3c.Monterey Jack,shredded 1c.Chicken breast,shredded 2tbs.Green chilies,chopped 2tbs.Green onion,sliced 2tbs.Black olives,sliced,ripe Optional ToppingsDairy sour cream Green chilies,chopped Black olives,sliced Picante sauce ','1. Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl: stir in olives and green onion. Stir egg-white mixture into rice. Coat inside of 10 quot: tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim.2. Prepare the Filling:Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives and picante sauce in a medium-size bowl. Spread in the crust.3. Bakein preheated moderate oven (350`F) for 20 minutes. Scatter the remaining cheeseover top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides: place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce.(Shirley DeSantis, East Windsor NJ) ','Maria','41147','0','','','yes','yes','yes','yes','0','0','192.168.1.500','[email protected]','41142');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hit

s` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4185','MEXICAN STUFFED CHICKEN','30','2Chicken breasts, skinned and boned 1tbs.Dried

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bread crumbs 1tbs.Grated Parmesan cheese 2tbs.Mild green chilis, chopped 1/2tsp.Chili powder 1Egg, beaten 1oz.Moneterey Jack cheese, cut into twoslices, 3 x 1 in. 4in thick. On each one, place a Tbsp. of chilis and silceof Jack cheese. ','MEXICAN STUFFED CHICKENPreheat oven to 375. With kitchenhammer, pound out breasts to 1/Roll up an place seam side down in baking dish.Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake

for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2. ','Maria','41148','0','','','yes','yes','yes','yes','0','0','192.168.1.501','[email protected]','41143');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4186','MICRONESIAN CHICKEN','30','4Chicken breasts (leave bones and skin intact) 3Lemons 1mediumOnion, chopped 12oz.Beer 4oz.Soy sauce 1Garlic clove, mashed or chopped ','Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade.In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic. Drain the lemon juicefrom above into this mixture.Put the chicken in the marinade, cover and refrige

rate for 3 hours minimum.It`s better to marinate overnight. Make sure chicken is covered by marinade.Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chickenis turned,re- dip the pieces in the marinade.Servings: serves 2-4. NOTES:* Easy marinated chicken for outdoor BBQ -- This recipe was obtained from a friend of a friend several years ago. It has been a hit every time and is guaranteed to have your downwind neighbors salivating at your doorstep.* More chicken may be added to this recipe: the only limiting factor is that the chicken be covered with the marinade while in the refrigerator.: Difficulty: easy.: Time: 10 minutes to prepare marinade, overnight in refrigerator, 40 minutes to cook.: Precision: no need to measure.: Bill Dow {texsun!rrm, convex!infoswx}!mcomp!bill: Micro-Comp Consulting, Dallas, Tx. Phone: (214) 492-6792: Copyright (C) 1986USENET Community Trust','Maria','41149','0','','','yes','yes','yes','yes','

0','0','192.168.1.502','[email protected]','41144');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4187','MILLIONAIRE CHICKEN','30','24oz.Chicken breast:or 1 chicken 2c.Leek tops:cut in 3 quot: pieces 2Slices of ginger root 4c.Shantungcabbage:shredded Sauce A2tbs.Peanut oil 1/3c.Scallions:chopped 1tsp.Ginger root:minced 1/2tsp.Szechuan peppercorns* 1Fresh hot chili pepper:chop Sauce B2tbs.Dark soy sauce 1tbs.Hoisin sauce 2tsp.Honey 2clGarlic: minced 2tsp.Hot sauce ','*Measured after beingground in pepper mill. Rinse chicken breasts in water. Bring 2 qts. water to aboil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger.Bring water back to a boil. Add whole chicken breats, cover, and cook over highflame for 15 minutes. Turn off heat and allow chicken breats to cool in water for 45 min., leaving the cover askew. Lift chicken breats out of saucepan and letthem drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chickenbreasts, well covered, until cold. Remove skin and bone, then pull chicken meatapart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan, mix together ingred. for Sauce A. In a small bowl, Mix together ingred. for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A untilit bubbles, then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep., except shredding cabbage,can be done a day ahead. Cabbage canbe shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone o

r accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the saucesas the dressing. Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings if served alone: 8 servings if served with appetizers: 2 t

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o 3 servings if served as entree. ','Maria','41150','0','','','yes','yes','yes','yes','0','0','192.168.1.503','[email protected]','41145');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('4188','MINESTRA DI RISO PER PESACH','30','2Chicken breast halves boneless 1Egg: slightly beaten 1/4c.Matza meal* 2tsp.Br

oth or:water 1/2tsp.-salt 1dashCinnamon or nutmeg 2 1/2qt.Chicken broth 1/2c.Rice:uncooked 8Eggs, small:hard boiled ','Passover Chicken Soup with Rice *matza meal is available at some supermarkets and Jewish grocery storesquot:I did not learn of the traditional matza ball soup served during the first two nights of Passover until I came to this country. Our classic soup was achicken soup with rice to which were added balls of chicken breast and whole immature eggs (which are still at the stage where the outer shell and white have not yet formed: they are perfectly round and vary from less than1 quot: to less than 1 mm in diameter.) It was a beautiful soup to look at, with the white rice,the golden meat balls, the orange eggs (from chickens raised on private farms ...)...Here in America I could never find immature eggs, so I replace them with hard boiled egg yolks.Grind or finely chop the chicken broth. In a bowl, combine t

he beaten egg with matza meal and 2 Tbsp of water or broth. Mix well: add groundchicken, salt, spices and mix well again. Set aside to rest in the refrigeratorforat least 15 minutes. Shape the mixture into tiny balls, no larger than the egg yolks. Bring the broth to a boil: add rice, chicken balls and cook, covered for 15-20 minutes. Peel eggs, discard whites and place one hard boiled egg yolk in each of the eight bowls. Pour the soup over the egg yolks and serve immediately. ','Maria','41151','0','','','yes','yes','yes','yes','0','0','192.168.1.504','[email protected]','41146');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4189','MODIFIED GENERAL TAO`S CHICKEN','30','10oz.Chicken Legs, deboned, or thighs, deboned, or boneless chicken breasts 2c.Soya Oil Water chestnut flour(

Powder) to coat chicken pieces Seasonings (Mix In Bowl1tbs.Ginger Root, minced 2Scallions, chopped 1tbs.Garlic, minced 2Thai finger peppers, crushed use more or less to taste 1tbs.Orange or lemon peel, minced Sauce (Mix In Bowl2tbs.Sugar 2tbs.Soy Sauce 1 1/2tsp.Vinegar 2tbs.Cornstarch 1/4c.Chicken Stock 1tsp.Sesame Oil Marinade1Egg White 1tbs.Cornstarch 1tbs.Soy Sauce ','Cut the chicken into pieces no larger than 1 quot: square.Prepare marinade by combining egg white,cornstarch,and 1 tablespoon soy sauce in a large bowl. Add chickenpieces and setaside for two hours. In a deep pot, heat the oil untilit reaches 350 degrees. Dredge marinated chicken pieces in water chestnut powder to coat. In a basket, orwith a slotted spoon, lower several marinated chicken pieces into the fat. Fryabout one or two minutes or until the chicken becomes crisp: test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and orange or lemon peel. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. ','Maria','41152','0','','','yes','yes','yes','yes','0','0','192.168.1.505','[email protected]','41147');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4190','MODIFIED GENERAL TSO`S CHICKEN','30','10oz.Chicken Legs, deboned, or thighs, deboned, or bonel

ess chicken breasts 2c.Soya Oil 1tsp.Sesame oil Water chestnut flour(Powder) to coat chicken pieces Seasonings (Mix In Bowl1tbs.Ginger Root, minced 2Scallions, chopped 1tbs.Garlic, minced 2Thai finger peppers,

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crushed use more or less to taste 1tbs.Orange or lemon peel, minced Sauce (Mix In Bowl2tbs.Sugar 2tbs.Soy Sauce 1 1/2tsp.Vinegar 2tbs.Cornstarch 1/4c.Chicken Stock Marinade1Egg White 1tbs.Cornstarch 1tbs.Soy Sauce ','This recipe is a combination of the bestparts of many other General Tso`s Chicken recipes I have seen. I use this recipe on a regular basis.I have used de-boned chicken thighs with good success. Havemade it using orange or lemon peel and liked it with either. Have used small Vi

dalia onion in place of scallions also.Be careful when using the water chestnutflour, it doesn`t brown as much as regular flour, so don`t overcook. The sauce will make the dish darker. I tried using a deep fryer for cooking the chicken without success. The chicken kept sticking to the fryer basket. Have found that using a wok and cooking about 5 pieces of chicken at a time works better for me.Cutthe chicken into pieces no larger than 1 quot: square. Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated chicken pieces in water chestnut powder to coat. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp:test for doneness before completing the batch. Continue until all pieces have b

een fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic,chili peppers, and orange or lemon peel. Stir to prevent burning. Add the friedchicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed withchicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. ','Maria','41153','0','','','yes','yes','yes','yes','0','0','192.168.1.506','[email protected]','41148');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4191','MOM`S CITY CHICKEN','30','1lbStew beef 1lbBoneless pork 1lbBonelesschicken breasts 1/2c.Flour 1/2tsp.Basil 1/2tsp.Parsley 1/2tsp.Dill1Egg 1/2c.Milk Flour to dredge ','Mix the egg and milk together and set aside. Preheat oven to 300-325F. Prepare the meat as if it were a shish-ka-bob: that is, alternate the meats and place on a 10 quot: skewer. Dredge the meatin the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices ontop. (You might want to coat the dish with a non-stick spray first).Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or until the meat is browned on all sides and very tender. If you wish, serve this with gravy. It is very filling and very good. ','Maria','41154','0','','','yes','yes','yes','yes','0','0','192.168.1.507','[email protected]','41149');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4192','MOO GOO GAI PEEN','30','1/2lbBoned chicken breast 12Snow peas 1/2c Button mushrooms 1/2lbChinese cabbage(bok choy) 4Water chestnuts 2tbs.Peanut oil 3/4tsp.Salt 1/4c Slicedbamboo shoots 1/4c Water 1tsp.Cornstarch mixed with 3 Tbl. 1ds Pepper 1/4tsp.Sugar Poach the chicken for 20 minutes, allow it to cool and sliceinto pieces 1/8x 1 1/2 x 1. String the snow peas. Slice the mushrooms, cabbage and Heat a skillet or wok, then add the peanut oil and salt. Just before the ','water chestnuts thinly.oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened. ','Maria','41155','0','','','yes','yes','yes','yes','0','0','192.168.1.508','[email protected]','41150');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,

`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4193','MOROCCAN CHICKEN STEW','30','1tbs.Vegetable oil 1Fresh jalapeno pepper, se

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eded, minced 1/4tsp.Ground coriander 1/4tsp.Ground cumin 1/4tsp.Groundcinnamon 2Wholechicken breasts, skinned, boned, cut into 1-1/2-inch chunks 2smallCarrots, sliced diagonally 1/4-inch thick 1smallOnion, diced (1/2-inch) 1/2Acorn squash, seeded, pared, cut into 1/2-inch dice 3 1/2c Chicken broth 1md Zucchini, scrubbed, cut into 1/2-inch dice 14oz.Whole tomatoes, coarsely chopped, liquid reserved 1/3c Raisins 1/2c Canned chick-peas, rinsed 1/4tsp.Salt 4tbs.(1/2 stick) unsalted butter 2c Couscous 1/4c Sliv

ered almonds, toasted 1tbs.Minced fresh mint 4To serve, spoon couscous onto serving platter. Top with chicken stew ','Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987This recipe gets 30% or less ofits calories from fat. Not a low sodium recipe.Makes 8 servings.1. Mix oil, jalapeno, coriander, cumin, and cinnamon in mixing bowl. Add chicken and toss to coat. Let stand, stirring frequently, 30 minutes.2. Combine carrots, onion, andacorn squash in 3-quart microwave-safe casserole: cover with lid. Microcook onHIGH power 5 minutes. Add 1 cup broth, the zucchini, tomatoes with liquid, andraisins: microcook covered 3 minutes. Remove from oven and stir. Microcook covered 5 minutes, stirring once halfway through cooking. Stir in chicken with marinade: microcook covreed 3 minutes. Stir in chick- peas, 1/2 cup broth, and the salt: microcook covered 2 minutes longer.3. Meanwhile, heat remaining 2 cups

broth and the butter in medium saucepan to boiling. Stir in couscous, cover pan, and remove from heat. Let stand 5 minutes.and sprinkle with almonds and mint.Nutrition Information per Serving: 416 calories 24 g protein 53 g carbohydrates 12 g fat (26% of calories) 603 mg sodium ','Maria','41156','0','','','yes','yes','yes','yes','0','0','192.168.1.509','[email protected]','41151');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4194','MUFFALETTA','30','11-lb brown-and-serve Foccaccia Clove garlic, peeled and Finely minced, or forced Through a press 16-oz jar marinated artichoke Hearts, drained 13 1/2-oz drained weight can Pitted black olives, drained 1/2Pimento-stuffed green olives 2Anchovy fillets, rinsed and Patted dry Drained capers D

ried oregano, crushed 1/4Cayenne pepper Freshly ground black pepper Totaste Thinly sliced cooked turkey Or chicken breast Thinly sliced provolone Cheese Thinly sliced black forest Ham 2of cans. Chill several hours or overnight. Cut into wedges ','1. Bake the foccaccia according to package directions. Cool and slice into halves.2. Combine the garlic, artichoke hearts, black and green olives, anchovies, capers, oregano, cayenne and black pepper. Process to finely chop.3. Spread half of the olive relish on the botton halfof the foccaccia. Top with layers of turkey or chicken, provolone and ham. Spread with the remaining olive relish and replace with the top of the foccaccia.4.Wrap the foccaccia in foil, place in refrigerator and weight down with before serving. Makes 6 to 8 servings. ','Maria','41157','0','','','yes','yes','yes','yes','0','0','192.168.1.510','[email protected]','41152');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4195','MUSHROOM STUFFED CHICKEN BREASTS','30','1lbMUSHROOMS 1/4tsp.PEPPER, FRESHLY GROUND Optional ingredients 1/4tsp.NUTMEG 1/2c.SOUR CREAM 5tbs.BUTTER OR MARGARINE 1/2tsp.SALT 1tbs.ITALIAN SEASONING 1 1/2c.FRESH BREAD CRUMBS 4CHICKEN BREASTS 1/2c.CHICKEN BROTH Italian Seasoning1/4tbs.OREGANO 1/2tbs.BASIL 1/4tbs.ROSEMARY ','The Mushrooms should finely chopped. The chickenbreasts should be boned and skinless, halved (8 pieces) and pounded flat. Seasoned bread crumbs may also be used.Preheat the oven to 350 f. Melt 4 tablespoonsof the butter in a skillet. Add the mushrooms (finely chopped), salt and pepperand cook, stiring often until the mushrooms turn very dark and absorb all the b

utter. Remove from the heat. Add the Italian seasoning to the bread crumbs. Stir in 3/4 cup of the bread crumbs and the nutmeg.Divide the mushroom stuffing into 8 portions and place a portion of the stuffing in the center of each piece of

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chicken. Roll the chicken around the stuffing and place, seam side down, in a buttered shallow casserole/ baking dish. Melt the remaining tablespoon of butterand brush over the chicken. Sprinkle with the remaining 3/4 cup of bread crumbsuntil all the pieces are covered. Mix the sour cream with the heated chicken broth and pour over the chicken. Bake for 45-60 minutes, until lightly browned.Also, try a cup of broccoli flowerlets and/or walnuts, finely chopped, added to the mushroom and breadcrumb mixture. ','Maria','41158','0','','','yes','

yes','yes','yes','0','0','192.168.1.511','[email protected]','41153');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('4196','MUSTARD PECAN CHICKEN','30','2Whole chicken breasts, split =OR=- 4-Half chicken breasts, split (skinless and boneless)slightly flattened and patted dry Flour: seasoned with Salt Pepper: and 1/4tsp.Crumbled dried tarragon (for dredging) 3tbs.Dijon mustard 1/2c.Finely chopped pecans 2tbs.Unsalted butter 1tsp.Vegetable oil ','LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess. Brush1 side of each breast generously with mustard. Pat the pecans into the mustard.Turn and repeat on the other side. Place the chicken in a flat dish, cover, and

refrigerate for 20 minutes. In a large heavy skillet, heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes. Turn and cook the second side for an additional 2 minutes. Remove at once. ','Maria','41159','0','','','yes','yes','yes','yes','0','0','192.168.1.512','[email protected]','41154');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4197','MY PAD THAI','30','3 1/2tbs.Distilled white vinegar 2tbs.Water 2 1/2tbs.Fish sauce 3tbs.Tomato paste 2 1/2tbs.Sugar 1/2tbs.Dried shrimp - pounded to a powder 9oz.Flat rice sticks, 1/8 quot: wide Vegetable oil 1/3c.Fresh sweet basil leaves (Thai or purple basil) 2Red Serrano chili peppers seeded amp: very fine

ly minced 4Garlic cloves: minced 1 1/2largeBoned chicken breast halves cutcrosswise into 3/8 inch thick strips -OR- 1lb-Lean pork, cut into thin slices 3/8 inch by 2 inches 8oz.Small, cooked shelled shrimp 2Eggs: lightly beaten 2c.Fresh bean sprouts beans removed 1/4c.Roasted, unsalted peanuts coarsely ground Cherry tomatoes: halved Lime wedges Mint sprigs OR- slicedgreen onions ','Combine the vinegar, water, fish sauce, tomato paste, sugar,and dried shrimp in a small bowl: mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few ata time, turning them once or twice until they are crisp, or40 seconds to a minute: drain on paper toweling.Bring the noodles to a boil and cook them 2 minutes,or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir inthe shrimp and the sauce and mix completely. Make a wellin the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Addhalf the noodles, throughly incorporating them into the mixture: stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts arenearly wilted.Heap the meat and noodles onto a platter. Cover one half of themwith ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.From: [email protected] (Sue Stigleman) ','Maria','

41160','0','','','yes','yes','yes','yes','0','0','192.168.1.513','[email protected]','41155');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,

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`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4198','N.YR.EVE FEAST -2. STUFFED CHICKEN BREASTS WITH PASTA','30','3/4c.Swiss cheese: shredded 1/2c.Ricotta cheese 1tbs.Thyme: fresh 1/8tsp.Cracked black pepper 6Chickenbreasts 2tsp.Butter 3/4lbTomato fettuccine: fresh 1/3c.Brandy 1c.Chicken broth 2tbs.Tomato paste 2tbs.Chives: chopped ','Stuffed chicken breasts, oozing with cheese, are placed atop swirls of pasta. Note: if desir

ed, use 1/2 lb dried pasta instead of fresh. If not using brandy, increase chicken broth to 1 1/3 cup. Use boneless, skinlessc1:0chicken breasts.In small bowl,fold together Swiss and ricotta cheeses, thyme and cracked black pepper. Place achicken breast on flat surface. Cut a 2-1/2 inch horizontal slit into side of chicken breast to form a pocket. Repeat procedure with remaining breasts. Stuff each pocket with 2 tbsp cheese mixture. Season with salt and pepper to taste.Bring water to boil for pasta. In medium skillet over medium-high heat, melt butter.(If using dried pasta, add to boiling water now and cook until tender.) Add chicken to skillet and cook 6 minutes. (If using fresh pasta, add to boiling waternow.) Turn: reduce heat to medium and cook 4-5 minutes until chicken is cooked through.Drain fettuccine well and place on large serving platter. Place chicken on top. Remove skillet from heat, add brandy, chicken broth, tomato paste and chi

ves. Place skillet over high heat: boil 2 minutes. Spoon sauce over fettuccine.','Maria','41161','0','','','yes','yes','yes','yes','0','0','192.168.1.514','[email protected]','41156');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4199','NEIMAN MARCUS CHILI BLANCO','30','1lbDried great northen beans 2lbChicken breast 1tbs.Olive oil 2Medium onions, chopped 4Garlic cloves, chopped 2cnMild green chilies 4 oz 2tsp.Ground cumin 1 1/2tsp.Dried oregano, crumbled 1/4tsp.Cayenne pepper 6c.Chicken broth 3c.Montery Jack cheese, grated Sour Cream Salsa Fresh cilantro, chopped ','Rinse and pick over beans: place in heavy large pot. Add enough cold waterto cover by at least 3 inches:soak overnight.Place chicken in large heavy saucepan. If time permits add cut up

onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.Drain beans. Heat oil in soame pot over mediumheat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 dayahead. Cover and refrigerate.Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts.Season to tast with salt and pepper.Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings. ','Maria','41162','0','','','yes','yes','yes','yes','0','0','192.168.1.515','[email protected]','41157');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4200','NORWICH INN BOILED CHICKEN DINNER','30','4Chicken breast halves 1/2c.Dry white wine 2Garlic cloves 2Leeks 3Celery stalks 2Carrots* 1/2Greencabbage 4Potatoes 2Tomatoes 1tsp.Caraway seeds 2tsp.Tarragon 1Bayleaf 14 1/2oz.chicken broth 1Parsley ','Use boned and skinned chickenbreasts. Crush garlic cloves. Use white part only of leeks, wash and cut into 1quot: slices. Cut celery and carrots into 1 quot: slices. Core cabbage and cutinto 8 wedges. Use medium size Potatoes. Spray a 4-5 qt nonstick saucepot withvegetable cooking spray and place over moderate heat. Saute chicken until ligh

tly browned on both sides. Add wine, garlic, leeks and celery. Cook 5 minutes.Add carrots, cabbage, Potatoes, tomatoes, caraway seeds, tarragon (if no fresh,use 1 tsp. dried), bay leaf and chicken broth (preferably reduced sodium and de

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fatted). Bring to a boil over high heat: reduce heat to low. Cover and cook until vegetables are tender, about 30 minutes. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley. ','Maria','41163','0','','','yes','yes','yes','yes','0','0','192.168.1.516','[email protected]','41158');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`

,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4201','NUTTY CHICKEN FINGERS','30','1/3c.Cornflake crumbs 1/2c.Finely chopped Pecans 1tbs.Parsley flakes 1/8tsp.Salt 1/8tsp.Garlic powder 12oz.Chicken Breast Halves * 2tbs.Skim Milk ','* 12 ounces boned skinless chicken breast halves, cut into 1x3 quot: stripsIn a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1 quot: baking pan.Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender andno longer pink.per serving: 217 calories, 23 g protein,7 g carbohydrates, 10 g fat, 59mg cholesterol, 178 mg sodium, 245 mg potassium. ','Maria','41164','0','','','yes','yes','yes','yes','0','0','192.168.1.517','[email protected]','41159');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`

,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4202','ONE-PAN POTATOES AND CHICKEN DIJON','30','1 1/3lb(4 medium) potatoes - cutinto 1/4-inch slices 1lbChicken breasts - (boneless and skinless) - cut into1/2-inch slices 2tbs.Vegetable oil 1/4c.Honey-Dijon barbecue sauce - (prepared) 1tsp.Dried tarragon ','Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes: toss until potatoes are lightly browned. Add barbecue sauce and tarragon: toss until heated through. NOTE: Microwave cooking times are based on a 700-wattmicrowave. Adjust cooking times to your own oven.Menu: Tomato and Red Onion Salad, CheesecakeNutritional Information Per Serving: 270 calories: 9 g fat: 45 m

g cholesterol: 180 mg sodium: 27 g carbohydrate: 3 g fiber: 20 g protein.','Maria','41165','0','','','yes','yes','yes','yes','0','0','192.168.1.518','[email protected]','41160');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4203','ONE-PAN POTATOES AND CHICKEN ROSEMARY','30','1 1/3lb(4 medium) potatoes - cut into 1/4-inch slices 1lbChicken breasts - (boned and skinned) - cut into 1/2-inch strips 2Garlic cloves: minced 2tbs.Olive oil 2tsp.Dried rosemary, crumbled Salt and pepper, to taste ','Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to10 minutes until just tender. While potatoes cook, in large nonstick skillet over high heat, toss and brown chicken and garlic in oil 5 minutes. Add potatoes and rosemary: toss until potatoes are lightly browned. Season with salt and pepper.Menu: Steamed Broccoli or Asparagus, Brownies and Ice CreamNutritional Information Per Serving: 260 calories: 9 g fat: 45 mg cholesterol: 50 mg sodium: 26 g carbohydrate: 2 g fiber: 20 g protein. ','Maria','41166','0','','','yes','yes','yes','yes','0','0','192.168.1.519','[email protected]','41161');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4204','ONE-PAN POTATOES AND CHICKENSANTA FE','30','1 1/3lb(4 medium) potatoes - cut into 3/4-inch cubes 1lbChicken breasts - (bonless and skinless) - cut into 3/4-inch cubes 2tbs.Olive oil 1c.Prepared tomato salsa 1cnWhole kernel corn: drained - (8 3/4 ounces)','Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover withplastic wrap, venting one corner. Microwave on HIGH 8 to10 minutes until justtender. While potatoes cook, in large nonstick skillet over high heat toss and

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brown chicken in oil 5 minutes. Add potatoes: toss until potatoes are lightly browned. Add salsa and corn: toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your ownoven.Menu: Warm Corn Tortillas, Orange and Red Onion Salad, Pineapple SpearsNutritional Information Per Serving: 300 calories: 9 g fat: 50 mg cholesterol: 620 mg sodium: 34 g carbohydrate: 4 g fiber: 21 g protein.','Maria','41167','0','','','yes','yes','yes','yes','0','0','192.168.1.520','[email protected]','411

62');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4205','ONE-PAN POTATOES AND CHICKEN TERIYAKI','30','2/3lb(2 medium) potatoes - cut into 1/2-inch wedges 8oz.Chicken breasts - (boneless and skinless) - cut into 1/2-inch strips 1tbs.Vegetable oil 1/4c.Sliced green onions 2tbs.Prepared teriyaki sauce ','Placepotatoes in shallow 1-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes until just tender. While potatoescook, in medium nonstick skillet over high heat, toss and brown chicken in oil 5minutes. Add potatoes: toss until potatoes are lightly browned. Add onions and teriyaki sauce: toss until heated through. NOTE: Microwave cooking time

s are based on a 700-watt microwave. Adjust cooking times to your own oven.Menu:Cucumber Salad, Lime Sherbet with Papaya WedgesNutritional Information Per Serving: 280 calories: 9 g fat: 45 mg cholesterol: 740 mg sodium: 28 g carbohydrate: 3 g fiber: 21 g protein.','Maria','41168','0','','','yes','yes','yes','yes','0','0','192.168.1.521','[email protected]','41163');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4206','ONE-SKILLET: CHICKEN AND SPINACH WITH WHITE BEANS','30','3tsp.Extra-virgin olive oil 1 1/2lbChicken breasts 2Celery stalks, minced 4Garlic cloves, minced 2Shallots, minced 15oz.Tomatoes, canned, diced 1tsp.Fresh rosemary: or 1/2ts dried rosemary 1tbs.Cornstarch 1c.Chicken broth, defatted 15oz.Cannellini, canned 12oz.Spinach - fresh Salt 

Black pepper, fresh ground 10Black olives - brine cured ','Preparation time = 25 minutesCannellini are white kidney beans. Drain and rinse before use. Wash fresh spinach thoroughly and chop. Chicken breasts should be skinned andde-boned and cut into bite-size pieces.1. Heat 2 TS oil in large nonstick or cast-ironskillet over medium-high heat. Add chicken and sauté until firm and white, not pink, about 3 minutes. Remove from skillet and keep warm.2. Reduce heat to mediumand add remaining 1 TS oil. Add celery, garlic and shallots and sauté until limp and fragrant, about 5 minutes. Add tomatoes and rosemary and simmer minutes.3. Dissolve cornstarch in chicken broth and add to skillet. Bring to boil and cook until sauce is thickenedd. Add cannellini beans and chicken: heat through.4. Justbefore serving, add spinach to skillet and toss until wilted, about 3 minutes. Season with salt and pepper.5. Garnish with chopped olives. Serve at once. ','Maria','41169','0','','','yes','yes','yes','yes','0','0','192.168.1.522','[email protected]','41164');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4207','ONE-SKILLET: LIFE OF THE PARTY FAJITAS','30','1tsp.Oil 2Chicken breasts pinchChili powder pinchCumin pinchOregano pinchSalt pinchPepper 1tsp.Garlic: minced 1/4Red onion 1/2Sweet pepper drTabasco sauce 2tsp.Lemon juice 2Flour tortillas Sour cream Salsa Guacamole1Avocado 1tbs.Lemon juice 1tsp.Garlic: minced dashWorcestershire sauce pinchCayenne ','Although this is a one-serving recipe, quantities can be increased. Do not multiply spice quantities - use your taste to get the desired flavours. Chicken breasts should be skinned and de-boned and cut into strips. The p

inches of spices should be generous although taste is the guage. Guacamole :- Mash all ingredients together. Make ahead or make and let stand while preparing fajitas.1. Heat oil in skillet over medium heat. Add chicken to skillet and sprink

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le seasonings. Stir fry for 4 minutes until cooked and slightly golden brown. Set aside and keep warm. Save 1/2 the chicken for later in the week.2. Slice the vegetables and add to the skillet with the garlic. Stir fry 3 minutes until tender.3. Return half the chicken to the skillet. Combine a drop of tabasco and lemonjuice and drizzle over the chicken. Heat through.4. Microwave tortillas on highfor 1 minute. Spoon fajita mixture onto tortilla, roll up and serve garnished with sour cream, salsa and guacamole. ','Maria','41170','0','','','yes'

,'yes','yes','yes','0','0','192.168.1.523','[email protected]','41165');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4208','ONE-SKILLET: QUICK CASSOULET','30','1tbVegetable oil 4Chicken breasts 1/2lb Italian sausage - hot 3md Carrots, sliced 1md Onion, sliced 1Garlic clove, minced 1/2c Dry red wine 1Bay leaf 1ts Thyme - dried 1/4ts Pepper 14oz Beans with pork in tomato Parsley, chopped a large frying pan, heat the oil over medium-high heat. Brown the ','Preparation time = 30 minutesChicken breasts should be skinned and de-boned. Red wine may be replacedby 1/2 cup chicken broth with 1 TB red winevinegar. Beans are available under Hienz brand as well as many others - use your

regular selection. chicken and sausage. Add carrots, onion and garlic: sauté for2 minutes.2. Drain off the fat. Stir in the wine, bay leaf, thyme and pepper. Cover and simmer over low heat for about 15 minutes or until chicken is no longerpink. Stir in the beans and heat through. Sprinkle parsley on top. ','Maria','41171','0','','','yes','yes','yes','yes','0','0','192.168.1.524','[email protected]','41166');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4209','ORANGE `NCHICKEN BREASTS','30','2tbs.Butter or margarine 2largeCloves garlic, crushed 1c.Fresh lemon juice 2tbs.Grated lemon peel Salt to taste Freshly ground black pepper to taste 2Split chicken breasts (4 pieces with ribs), About 2 1/2 pounds 1/4c.Orange marmalade ','Start fire in grill, placing ra

ck 4 inches above coals (see note). Melt butter over medium heat in a 1-quart saucepan: add garlic: cook 1 minute, stirring until golden. Remove from heat: stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish: let stand at least 10 minutes or until thefire is ready. Place sheet of foil on hot grill rack. Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over: cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One ortwo minutes before end of cooking time, brush breasts with orange marmalade toglaze. Serve when chicken is golden brown.NOTE: Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed: drain off and reserve marinade. Bake breasts, skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook10 minutes longer until cooked through. Brush with marmalade: cook 1 to 2 minutes longer to glaze.Makes 4 servings[ REDBOOK: July 1990] ','Maria','41172','0','','','yes','yes','yes','yes','0','0','192.168.1.525','[email protected]','41167');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4210','ORANGE `N LEMON CHICKEN BREASTS','30','2tbs.Butter or margarine 2largeCloves garlic, crushed 1c.Fresh lemon juice 2tbs.Grated lemon peel Saltto taste Freshly ground black pepper to taste 2Split chicken breasts (4 pieces with ribs), About 2 1/2 pounds 1/4c.Orange marmalade ','Start firein grill, placing rack 4 inches above coals (see note). Melt butter over mediumheat in a 1-quart saucepan: add garlic: cook 1 minute, stirring until golden.

Remove from heat: stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish: let stand at least 10minutes or until the fire is ready. Place sheet of foil on hot grill rack. Remo

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ve chicken from marinade, reserving marinade. Arrange breasts, skin side down,on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over: cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One or two minutes before end of cooking time, brush breasts withorange marmalade to glaze. Serve when chicken is golden brown.NOTE: Breasts maybe baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed: drain off and reserve marinade. Bake breasts, skin side down, 15 minutes.

Turn breasts over, brush with marinade. Cook 10 minutes longer until cooked through. Brush with marmalade: cook 1 to 2 minutes longer to glaze. ','Maria','41173','0','','','yes','yes','yes','yes','0','0','192.168.1.526','[email protected]','41168');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4211','ORANGE BAKED CHICKEN','30','3Chicken breasts, skin, split 1/4c.Minced onion 1/2tsp.Paprika 1/2tsp.Salt 1/4tsp.Rosemary 1/4tsp.Pepper 2tbs.Flour 2c.Orange juice ','Arrange chicken in shallow baking pan, breast side up, notoverlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice,stir in the remaining juice and pour over the chicken. Bake, uncovered, basting

occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodlesor rice on a warm platter. Stir the pan juices to blend and pour over the chicken. ','Maria','41174','0','','','yes','yes','yes','yes','0','0','192.168.1.527','[email protected]','41169');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4212','ORANGE CHICKEN','30','1Whole Large Chicken Breast * 1/2c.Cooked Rice 1/4tsp.Finely Shredded Orange Peel 1Dash Ground Cinnamon 1/2c.Orange Juice 1 1/2tsp.Cornstarch 2tbs.Broken Walnut Meats 2Cucumber Roses (Opt.) ','* Chicken Breast should be skinned and boned.Halve chicken breast lengthwise. Place one portion, boned side up, between two pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, formi

ng a rectangle about1/8-inch thick. Remove plastic wrap. Sprinkle chicken withsalt to taste. Repeat with the remaining portion of chicken. In a small bowlstir together cooked rice, shredded orang peel, and ground cinnamon. Spoon halfof the rice orange peel mixture atop one chicken breast portion, spreading it towithin 1/4-inch of the edges. Fold in sides, roll up jelly-roll style, starting with one end. Repeat with the remaining rice-orange peel mixture and chickenportion. Place chicken rolls, seam side down, in a shallow baking dish. Coverwith vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50% power for 7to 8 minutes or till chicken is tender, rotating dish a half-turn after 4 minutes. Transfer chicken rolls to a serving platter. For orange sauce,ina 1-cup measure stir together orange juice and cornstarch. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till mixture is thickened and bubbly,stirring every 20 seconds. Stir in broken walnut meats. Spoon the orange sauce atop the chicken rolls on the serving platter. Garnish with cucumber roses, if desired. ','Maria','41175','0','','','yes','yes','yes','yes','0','0','192.168.1.528','[email protected]','41170');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4213','ORANGE CHICKEN II','30','2Whole chicken breasts 1Green onion Marinade2Slices ginger 1/4tsp.Salt 4Dried red peppers 1tbs.Soy sauce Sauce1tbs.Cornstarch 1 1/2tbs.Rice wine 3tbs.Oil 1tbs.Soy sauce 2tbs.Fresh orange peel 1tsp.Red wine vinegar 2 1/2tsp.Sugar ','PREPARATION: Cut chicken into 3/4 quot: pieces. Mix marinade.Add chicken. Marinate 30 minutes. Shred orange peel. Fine chop green onion. Min

ce ginger. Mix sauce.COOKING: Heat 2 Tbs oil in wok over high heat. Stir-fry chicken 2-3 minutes until white and firm. Remove. Wipe wok clean. Heat 1 Tbs oil over high heat. Stir-fry dried peppers until dark red. Reduce temperature to mediu

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>1/2tsp.Black pepper ','Preheat oven to 425 degrees F. In large, heavy,oven-proof skillet melt butter: let cool, but do not let solidify. Turn chickenin butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425 degrees F, basting occasionally, for about 15 minutes. Removechicken to warm serving plates: keep warm.Saute almonds in butter until lightlytoasted. Sprinkle with salt. Let cool to crisp.Add orange-juice concentrate t

o drippings in skillet: stir over high heat until reduced by 1/3. Stir in bourbon: heat through. Stir in remaining salt and pepper: pour sauce over chicken. Sprinkle with the almonds. NOTES:* Chicken in orange bourbon sauce with buttered almonds -- The recipe comes originally from _Woman`s Day_.: Difficulty:easy.: Time: 30 minutes.: Precision: approximate measurement OK.: Wayne Thompson: Tolerant Systems, San Jose California, USA: [email protected]: Copyright(C) 1986 USENET Community Trust','Maria','41180','0','','','yes','yes','yes','yes','0','0','192.168.1.533','[email protected]','41175');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4218','ORANGE-SAUCED CHICKEN STIR-FRY','30','3/4lbChicken

breast breast: boned skinless 1c.Unsweetened Orange juice: 1tbs.Cornstarch: 1tbs.Dry sherry: 1tbs.Tamari or soy sauce: 1/2tsp.Ground ginger: Nonstick spray coating: 4c.Broccoli flowerets: 1/2c.Onion: sliced 1tbs.Cooking oil: 1 1/3c.Brown rice: cooked amp: hot 1/2Orange: sliced ','Rinse chicken: pat dry. Cut the chicken into 1 quot: pieces. Set aside. For sauce, stir together orange juice, cornstarch, sherry, tamari sauce, and ground ginger. Set aside.Spray a cold work or large skillet with nonstick coating. Preheatwok or skillet over medium heat. Add broccoli and onion: stir-fry for 2 or 3 minutes. Remove vegetables.Add oil to wok or skillet. Then, add chicken: stir-fry for 2 to 4 minutes or till tender and no longer pink. Push chicken from centerof wok or skillet. Stir sauce: add to the center of the wok or skillet. Cookand stir for 2 minutes more. Return vegetables to wok or skillet: stir all ingredients together to coat with sauce. Serve immediately over rice. Garnich w oran

ge slices.Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE 1/2 FRUIT EXCHANGE + 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGEBroughtto you and yours via Nancy O`Brion and her Meal Master ','Maria','41181','0','','','yes','yes','yes','yes','0','0','192.168.1.534','[email protected]','41176');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4219','ORIENTAL CHICKEN','30','1packageBoneless chicken breasts o 1tbs.Butter or margarine 1tbs.Teriyaki sauce 1cnCream of mushroom soup 1/2c.Milk 1cnFresh mushrooms, sliced 1cnWaterchestnuts, sliced 1cnBamboo shoots ','The packages of boneless, unmarinated fajita strips are good for this. Cut chicken pieces into bite sized pieces. Melt butter in a skillet, add chicken pieces and teriyaki sauce. Cookuntil browned on all sides. Remove the chicken pieces to a plate. Add the mushroom soup and milk, stirring until smooth. You may need to add a little extra milkif you have a lot of chicken and vegetables. Add the fresh mushrooms and cook for 3 minutes. Add the cooked chicken pieces, waterchestnuts and bamboo shoots. Simmer for 10 minutes. Serve with rice and chow mien noodles.There are many optional items that can be added to this recipe. For example Chinese pea pods, chopped celery, bean spouts, cashews or almonds, etc. For any vegetables, add them inright with or after the mushrooms. Note: For adding any nuts add them in right before serving as they tend to get soggy with cooking.','Maria','41182','0','','','yes','yes','yes','yes','0','0','192.168.1.535','[email protected]','41177');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaK

eys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4220','ORIENTAL GINGER CHICKEN','30','4Chicken breast halves, skinned and boned 1/4c.Soy sauce 1/4c.Dry

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sherry 1Garlic clove, minced 2tbs.Chopped green onion 1tbs.Brown sugar 2tsp.Ginger 2tbs.Vegetable oil 1cnVEG-ALL Mixed Vegetables, with liquid(16 oz) 1cnWater chestnuts (8 oz) 1c.Quick cooking rice ','1. Cut chicken into 2 quot:-long strips.2. Combine soy sauce, sherry, garlic, onion, brownsugar and 1 teaspoon of the ginger in 1-quart bowl.3. Add chicken and stir untilwell coated.4. Heat oil in large skillet: stir-fry chicken until cooked.5. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan wit

h remaining teaspoon of ginger: bring to boil.6. Stir in rice, remove from heat,cover and let stand 5 minutes.7. Serve chicken over rice and vegetables. ','Maria','41183','0','','','yes','yes','yes','yes','0','0','192.168.1.536','[email protected]','41178');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4221','OVEN BAKED CHICKEN KIEV','30','1/2c.Butter or margarine 1tbs.Snipped chives 1/2tsp.Finely shredded lemon peel 1tbs.Lemon juice 1/8tsp.Freshly ground black pepper 6Whole large chicken breasts skinned and boned 1Egg 1tbs.Water All purpose flour 2/3c.Seasoned bread crumbs Hot cooked wide noodles ',': In mixing bowl cream the butter or margarine till light and fluf

fy. Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks: freese tillfirm. Place 1 chicken breast at a time between pieces of clear plastic wrap orwaxed paper: pound to flatten about 1/8 inch thick. Sprinkle lightly with a little salt. Place 1 stick of the butter mixture on each breast. Roll up. Seal carefully with wooden picks. Beat egg and water together. Coat chicken lightly with flour: dip in egg mixture, then coat with bread crumbs.: Heat the reserved 1/4 cup butter mixture in skillet over medium heat. Add chicken and cook onall sides 10 to 15 minutes, turning gently.Place chicken in a 12 x 7 1/2 x 2 inch baking dish. Bake in 400 degree oven for 15 to 17 minutes. Remove wooden picks. Serve at once over noodles. If desired, trim with parsley and kumquats. ','Maria','41184','0','','','yes','yes','yes','yes','0','0','192.168.1.537','[email protected]','41179');INSERT INTO `rimjimar_addspices`.`mr_recipes`

(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4222','OVEN CHICKEN KIEV','30','1/4c.Margarine, softened 1tbs.Fresh chives or parsley Chopped 1/8tsp.Garlic powder 3Chicken breasts (whole) 1 1/2c.Cornflake crumbs 2tbs.Fresh parsley, chopped 1/2tsp.Paprika 1/4c.Buttermilkor milk ','Mix margarine, chives and garlic powder. Shape into rectangle, 3x2 quot:. Cover and freeze about 30 minutes or until firm.Heat oven to 425F. Grease square pan, 9 x 9 x 2 quot:. Remove skin and bones from chicken breasts.Cut chicken breasts in half. Flatten each half to 1/4 quot: thickness between plastic wrap or waxed paper. Cut margarine mixture crosswise into 6 pieces. Place 1 piece on centerof each chicken breast half. Fold long sides over margarine. Fold ends up and secure with wooden pick.Mix cornflake crumbs, parsley and paprika. Dip chicken into buttermilk. Coat evenly with cornflake mixture. Placechicken, seam side down, in pan. Bake uncovered about 35 minutes or until juicesrun clear. Remove wooden picks.To Microwave: Prepare chicken as directed. Arrange coated chicken breast halves, seam sides down, on microwavable rack in microwavable dish. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear. Let stand uncovered 5 minutes. ','Maria','41185','0','','','yes','yes','yes','yes','0','0','192.168.1.538','[email protected]','41180');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4223','OVEN FRIED PECAN CORNMEAL CHICKEN','30','2lbChicken breast 1c.Vegetable oil 3tbs.Dijon mustard 1/2tsp.Salt 1/4tsp.Black pepper 1/2tsp.Paprika 1c.Finely ground pecans 1/2c.Yellow cornmeal ','HEAT THE OVEN TO 400F. Pound the chicken breast halves to an even thickness. Pour 1/2 cup of the oil into

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a 9-by-13-inch baking dish, and heat it in the hot oven for 10 minutes. Combinethe remaining oil with the mustard, salt, pepper and paprika in a shallow bowl,and mix well. Combine the pecans and cornmeal on a sheet of wax paper. Dip thechicken pieces in the seasoned oil, and then in the nut mixture. Remove the panfrom the oven, and place the chicken pieces in the pan. Bake for 10 minutes, then turn with tongs, and bake for an additional 15 minutes. Drain on paper towels,and serve immediately. Serves 4 to 6. ','Maria','41186','0','','','ye

s','yes','yes','yes','0','0','192.168.1.539','[email protected]','41181');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4224','OVEN GLAZED CHICKEN','30','4Chicken breast (skinned) 1cnTomato soup 1tbs.Packed brown sugar 1tbs.Water 1tbs.Vinegar 1tbs.Worcestershire sauce Hot cooked rice or noodles ','1.In11 quot:x7 quot: baking dish, arrange chicken. Bake at 375F for 30 minutes. 2.In a small bowl, combine soup, brown sugar, water, vinegar and worcestershire sauce: spoon over chicken.3.Bake 30 minutes or until chicken is no longer pink andjuices run clear. Stir sauce before serving. Serve with rice or noodles.Preparation: 5 min. Cooking time: 1 hour ','Maria','41187','0','','','yes

','yes','yes','yes','0','0','192.168.1.540','[email protected]','41182');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4225','OYAKO DONBURI - CHICKEN AND EGG DISH','30','2c.Rice 4c.Water 1lbChicken breasts 3Dried Mushrooms: soaked 1c.Carrots: slivered 1c.Bamboo shoots: slivered 1 1/2tsp.Salt 1/2tsp.MSG 6Eggs: beaten 3Green onions: sliced ','In a saucepan or rice cooker combine rice and 2 cups water. Cook until riceis tender. Remove Skin and bones from Chicken breasts. To make stock, simmer bones in remaining 2 cups water 30 minutes. Strain to remove bones. Remove stems from mushrooms. Cut mushrooms and chicken into thin strips. Add mushrooms, chicken, bamboo shoots, carrots, salt and MSG to stock. Simmer 15 minutes. Gently stir in eggs and onions. Cook over low he

at until eggs begin to set. Serve over rice -- 6 servings. ','Maria','41188','0','','','yes','yes','yes','yes','0','0','192.168.1.541','[email protected]','41183');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4226','PAD THAI (1)','30','1/2lbThai flat rice noodles (bahn pho), OR rice sticks Oil: for deep-frying 1/2lbFresh firm bean curd cut into tiny cubes 1/4c.Peanut oil 1/2tbs.Garlic, chopped 1/2c.Chicken breast meat - (very thinly sliced) 1/4lbShrimp, peeled cut in half the long way 2Eggs: beaten 1tbs.Dried shrimp powder 1/4tsp.Freshly ground black pepper 3tbs.Finely chopped peanuts (dry-roasted salted type) 2tbs.Lime juice, freshly squeezed 1tbs.Sugar 6tbs.Thai fish sauce 1/4c.Tamarind sauce 2tsp.Red chili paste with garlic 2c.Freshbean sprouts 2Limes: quartered 1/3c.Fresh coriander leaves 3Chopped scallions 4tbs.Finely chopped peanuts (dry-roasted type) ','Soak the noodlesin ample warm water until supple, about 15 minutes, drain and set aside. Placethe noodles in boiling water and cook just until the water returns to the boil.Drain again.Heat the oil for deep-frying to 375 degrees and deep-fry the cut b

ean curd.Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside.Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients,except the garnishes, and chow or stir for a few more minutes until the noodlesare hot and tender.Place on a serving platter with the garnishes, which are an

integral partof the dish.From: [email protected] (Sue Stigleman) ','Maria','41189','0','','','yes','yes','yes','yes','0','0','192.168.1.542','[email protected]','41184');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`

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,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4227','PAD THAI -MIDSUMMER THAI DINNER','30','8oz.Broad rice noodles 2tbs.Fish sauce 3tbs.Lime juice 2tbs.Sugar 1tbs.Tomato ketchup 1/2tsp.Red chili flakes 1/4c.Vegetable oil 1tbs.Garlic: chopped 8mediumShrimp: peeled/deveined 8oz.Boneless chicken breast diced 2Eggs: beaten 2c.Bean sprouts 3Green on

ions: slivered 2tbs.Toasted peanuts GarnishCoriander sprigs 1Lime: in 8 wedges 1/2c.Bean sprouts Fresh chilies (optl) ','A national noodle dish of Thailand. It is now served in many trendy restaurants. It isa personal dish - you can add ingredients that you like, and make it as spicy ortart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores.Soak noodles in warm water for 20 minutes, drain and reserve.Combine fish sauce, lime juice, sugar, ketchup and chili flakes. ReserveHeat a wok or large skillet on high heat and addoil. Stir in garlic, cook10 seconds, then add shrimp and chicken.Stir fry untilall ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled.Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender.

If they appear dry, add up to 1/4 cup water.Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed.Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies. ','Maria','41190','0','','','yes','yes','yes','yes','0','0','192.168.1.543','[email protected]','41185');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4228','PAD THAI STIR-FRIED RICE RIBBON NOODLES','30','Stephen Ceideburg 6oz.Dried flat rice noodles (see note) 4tbs.Vegetable oil 1/4lbMedium shrimp, shelled and deveined 1Boneless chicken breast half, skinned, thinly sliced 3Garlic cloves, minced 3tbs.Yellow bean sauce 3tbs.Tomato paste 2tbs.Fish sauce 1To 2 tablespoons distilled vinegar 2tbs.

Sugar 3Eggs 2tbs.Chopped preserved radish, soaked in warm water for Optional ingredients 10Minutes, drained Optional ingredients 1tbs.Small dried shrimp Optional ingredients 1Inch cubes fried tofu, cut into 1/2-inch slices Big pinch chile flakes 2Handfuls bean sprouts, tailed 2To 4 tablespoons chicken broth or water, as needed 4Green onions, trimmed, cut into 2-inch lengths GARNISHES: 2tbs.Coarsely chopped roasted peanuts Chile flakes 2tbs.Coarsely chopped fresh coriander leaves 2Limes, cut into wedges ','Place noodles in abowl and cover with warm water: let soak about 15 minutes, or until soft and pliable. Drain: set aside.Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken: stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside.Reheat wok over medium heat. Add the remaining oil and the garlic: brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegarand sugar: stir until sugar dissolves.Increase heat to high. Break 1 of the eggs into the sauce: beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through.Add the optional radish, dried shrimp and tofu,the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok.Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes.Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture: toss for 30 secondsto reheat. The sauce is not a wet sauce: it should quot:dry-coat quot: the noodles.Transfer to aplatter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around

noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled quot:Chantaboon rice sticks. quot:PERSERV

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ING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 gsaturated), 210mg cholesterol, 1,258 mg sodium, 3 g fiber.From an article by Joyce Jue in theSan Francisco Chronicle, 8/18/93.','Maria','41191','0','','','yes','yes','yes','yes','0','0','192.168.1.544','[email protected]','41186');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail

` ,`rss_date` )VALUES ('4229','PAELLA #2','30','2c.Basmati rice 3c.Water or chicken stock Butter 1mediumCarrot, diced 1Stalk celery, diced 1largeOnion 8oz.Shrimp, shelled and deveined 114-ounce can baby clams 2smallFillet turbot, sole, red snapper or trout cut into 1-inch chunks 2Boneless, trimmed, skinned chicken breasts, cut into 1-inch chunks 1/2Chorizo sausage, cut into small chunks 114-ounce can artichoke hearts, drained, rinsed and quartered 1mediumRed pepper, cut in 1/2-inch strips 4Cloves garlic, minced 1/4c.Lemon juice 2tbs.Saffron 2oz.Madeira wine or sweet sherry 32Mussels 2Tomatoes, diced 16Black olives pitted and halfed Salt and pepper, totaste Chopped parsley 1largeLemon, cut in 8 wedges ','In a large, deep,flat pan, put the rice and water or stock. Cover and bake in a 350 degrees to400 degrees oven until almost all the water is absorbed.In a saut=82 pan, melt t

he butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucent. Remove from the heat and set aside.Removethe rice pan from the oven. Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan.Sprinkle the surface with the diced tomato andhalved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy.Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges. ','Maria','41192','0','','','yes','yes','yes','yes','0','0','192.168.1.545','[email protected]','41187');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hi

ts` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4230','PANCIT BIJON GUISADO (SAUTEED RICE STICKS)','30','1lbSkinless chicken breasts 1lbLean pork, fat trimmed 1/4c.Vegetable oil 3Cloves garlic: minced 1mediumOnion: thinly sliced 1/2lbMedium shrimp: shelled, deveined 3tbs.Soy sauce 1 1/2tbs.Fish sauce 4c.Chinese cabbage: shredded 3Carrots: julienned-2 quot: long 1 1/2c.Celery: thinly sliced 1/2tsp.Salt 1/8tsp.Pepper 1 1/2c.Broth: from boiling chicken 1lbRice sticks: soaked in hot water about 15 min, til soft, then drained 1bnScallions: finely chopped 1bnCilantro: leaves chopped Hard cooked eggs: garnish 6Limes: cut in wedges ','Bring chicken and pork to boiling in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat: when cool enough to handle, slice meat into small pieces. Reserve the broth.Heat oil in a very large, wide saute pan. Saute onion and garlic until onion is transparent. Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepperand 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.If the mixture seems dry, add more broth. Transfer to platter, spoon reserved mixture ontop and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce. ','Maria','41193','0','','','yes','yes','yes','yes','0','0','192.168.1.546','[email protected]','41188');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved

` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4231','PAPPACITO`S MANGO CHICKEN','30','114 oz can, Mangoes 1/2c.Orange Juice 4Cloves of Garlic 1/4tsp.Salt 2tbs.Salad Oil 4Chicken Breasts 1/2c.Se

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asoned flour 2tsp.Butter 2tbs.Orange Liqueur Toasted Almonds ','Pound the chicken breasts to 1/4 inch thickness.Reserve 8 perfect mango slices for garnish.In a blender or food processor, whirl mangoes (including syrup) with orange juice, garlic and salt.Set aside. Heat oil in saute pan. When hot, dipchickenbreasts in seasoned flour -- be careful toshake off excess flour -- and place them in the hotpan. Saute chicken, for approximately 2 minutes perside. Add butter and mango puree to the pan. Cookuntil the sauce is reduced and fairly thick --

about 2minutes. With a spatula, remove the mango-coveredchicken breasts from the pan and place them on a hotplatter. Spoon remaining mango puree over the chicken.Sprinkle with toasted almonds. Garnish each breastwith 2 mango slices. For amore pronounced mangoflavour, use fresh mangoes. Use 2 fresh mangoes and1/2 cupof orange juice. Boil for 1 minute. From owner-chef Barry Pall of Pappacito`s, afast-foodrestaurant in the Bell Canada Tower ind downtownMontreal. He refused to identify the spices in theseasoned flour but will admit that there are 2teaspoons of powdered chicken soup per cup of flour.From The Gazette, 91/02/20. ','Maria','41194','0','','','yes','yes','yes','yes','0','0','192.168.1.547','[email protected]','41189');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`

comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4232','PARCHMENT WRAPPED CHICKEN','30','2Whole chicken breasts, Skinned and boned 3tbs.Dark soy sauce 1tsp.Ginger juice* 1/4tsp.Sugar Boiling Water 1/2lbFresh bean sprouts 6Green onions with tops, cut Into 2 inch lengths and Slivered 1/3c.Chopped walnuts 88 inch squares of parchment Paper ','PAPERCut eight 8 inch squares of parchment paper.INGREDIENTSCut chicken intothin, narrow strips, about 3 inches long. Combine soy sauce, ginger juice and sugar in large bowl: stir in chicken, let stand 30 minutes.Meanwhile, pour boiling water over bean sprouts: let stand one minute. Drain: cool under cold water and drain well.Thoroughly toss chicken mixture with bean sprouts, green onions andwalnuts.Place about 1/2 cupful of chicken mixture in center of each parchment square. Fold bottom point of parchment over filling: crease just below filling and fold point over and under filling. Fold side points over filling, overlappin

g slightly. Crease paper to hold folds. Fold remaining corner down so point extends below bottom of bundle: tuck this point between folded sides. Crease paperto hold folds. Repeat with remaining parchment squares. (Ends up looking like small envelope, with flap tucked under bundle)Place bundles seam side down, in single layer on steamer rack. Set rack in large pot or wok of boiling water. (Donot let water level reach the bundles) Cover and steam about 7 minutes or until chicken is tender. Serve immediately*Peel fresh ginger root, then squeeze through garlic press.== Courtesy of Dale amp:amp: Gail Shipp, Columbia Md. ==... Shipwrecked on Hesperus in Maryland. 15:35:39 10 Feb 94 --- Blue Wave/Max v2.12 *Origin: Pooh`s Corner * (410) 327-9263 * (1:261/1131)BBS: Ned`s Opus Date: 02-10-94 (17:46) Number: 313 From: DALE SHIPP Refer#: NONE To: ALL Recvd: NO Subj: Chinese Appetizer 3/3 Conf: (4) Cooking ','Maria','41195','0','','','yes','yes','yes','yes','0','0','192.168.1.548','[email protected]','41190');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4233','PARMESAN CHICKEN','30','1/2c.Nonfat Dressing Miracle Whip Free 1/4c.Grated Parmesan Cheese (1oz) 1tsp.Italian seasoning 4Chicken breast halves boneless, skinless about 1-1/4 pounds ','Stir dressing, parmesan cheese and seasoning. Place chicken on grill or rack of broiler pan. Grill or broil 8 to 10 minutes, brush with half of sauce during last 3 minutes: turn and continue grilling or broiling 8 to 10 minutes or until tender. Brush with remaining sauce during last 3 minutes. Makes 4 servings. Prep time: 5 minutes Cooking time: 20 minutes ','Maria','41196','0','','','yes','yes','yes','yes','0','0','192.168.1.549','[email protected]','41191');INSER

T INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddre

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sses` ,èmail` ,`rss_date` )VALUES ('4234','PARMESAN CHICKEN FINGERS WITH LEMON','30','4Chicken breasts: skinned an 2Eggs: lightly beaten 1 1/2c.Bread crumbs: dry 2/3Parmesan: grated 1/2c.Butter Optional ingredients Lemon wedges ','Cut chicken breasts into strips about 4 quot: long and 1/2 quot: wide. Dip each strip into beaten eggs, then into mixture of bread crumbs. In large skillet, melt half of butter and cook chicken in single layer till crisp, about 3 minutes each side, adding more butter as necessary. Drain

on paper towels and serve with lemon wedges, if desired. ','Maria','41197','0','','','yes','yes','yes','yes','0','0','192.168.1.550','[email protected]','41192');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4235','PARMESAN-CRUSTED LEMON CHICKEN','30','6Chicken breasts - halves, boneless, skinless 5tbs.Lemonjuice - fresh 2Eggs 1 1/4c Breadcrumbs - dry 1/2c Parmesan -grated 2tsp.Lemon peel- grated 1/2Stick butter - (4 tablespoons) Lemon wedges 1/3of chicken to skillet and saute until golden brown and cooked through, ','Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper.Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and

turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemonjuice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat: gently shake off excess. Season with salt and pepper. Repeat with remaining chicken,egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing.]Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve. ','Maria','41198','0','','','yes','yes','yes','yes','0','0','192.168.1.551','[email protected]','41193');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènC

omments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4236','PASTA WITH CHICKEN amp: BROCOLI','30','1/4Olive Oil 1/2Boneless Chicken Breasts Cut In 1/2 in Strips Red Pepper Flakes 1/2Bow Tie Pasta OR small lasagna noodles (Cooked) 2Garlic Cloves, Minced 1 1/2Broccoli Flowerets Dried Basil Leaves 1/4White Wine 3/4Chicken Broth OptionalGrated Parmesan Cheese large skillet,heat oil over medium heat. Saute garlic for ','about one minute, stirring constantly. DO NOT BURN. Add the chicken and cook until well done. Add the broccoli and cook until crisp but tender. Add basil: red pepper:salt and pepper totaste: wine and chicken broth.cook for about 5 minutes. Add the cooked and drained pasta to the skillet and toss to combine. Heat for 1 to 2 min. Serve. Top with grated Parmesan cheese if desired. ','Maria','41199','0','','','yes','yes','yes','yes','0','0','192.168.1.552','[email protected]','41194');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4237','PATE IN CRUST 1','30','1RECIPE PLAIN PASTRY 1/2lbCHICKEN BREAST MEAT (SLICED 2oz.BRANDY (FOR CHICKEN) 2oz.BRANDY (FOR PORK) 1lbGROUND PORK 1/4tsp.SALT 1/4tsp.BLACK PEPPER 3oz.COOKED HAM (SLICED IN LONG, 1EGG 1/2lbCRACKERS Make pastry and set aside.Marinate chicken in 2 ounces brandy for 2 or 3 hours. In a small bowl, thoroughly mix ground pork, 2 ounces brandy, salt, and pepper. Roll 3/4 of pastry dough and floured wooden board to 1/8 inch thick. Line bottom and sides ofloaf pan with rolled pastry shell. There should be about 1/2 inch of extra dough on top of sides. Layer half of pork on the bottom of the pan. Then lay

er all of chicken and pour marinade on top. Next, layer all of sliced ham. Then cover ham with rest of pork. Roll remainder of pastry to 1/8 inch thickand cover top of pan. Crimp edges to seal. Beat 1 egg and rush top of pastry

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with it. (see part 2 for more.) ',' ','Maria','41200','0','','','yes','yes','yes','yes','0','0','192.168.1.553','[email protected]','41195');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4238','PEACHTREE STREET CHICKEN SALAD *** NFXS18B','30','3Chicken breasts 1/2c.Pecans 2Med peaches, ripe 4tbs.M

ayonnaise 2tbs.Sour cream 2tsp.Lemon juice 3/4tsp.Salt 1/4tsp.Pepper 1tsp.Brown sugar ','Place chicken in a saucepan, breast side down, in 1-1/2 in of water. Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into bite-size pieces. During this time, toast pecans at 350 for 10 mins. Remove. Coarsely break up. Pare peaches, if desired. Cut into3/4in pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brownsugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce. ','Maria','41201','0','','','yes','yes','yes','yes','0','0','192.168.1.554','[email protected]','41196');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALU

ES ('4239','PEACHY CHICKEN (OR NON-PEACHY CHICKEN)','30','3Chicken breasts, split 1/2c.Flour 1Salt and pepper 1tbs.Butter 1tbs.Cooking oil 1 1/2c.Orange juice 2tbs.Vinegar 2tbs.Brown sugar 1tsp.Basil 1/2tsp.Nutmeg 1cn16 oz peach halves, drained 1(or apricot halves) ','Shake chicken pieces in bag with flour, salt and pepper: brown in butter and oil. Place browned chicken in 3-qt. casserole dish. Combine orange juice with vinegar, sugar, basil, and nutmeg, and pour mixture over chicken. Cover and bake at 375 F for 1 hour and 15 minutes, or until tender. Baste often. Then place peach or apricot halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer. Serve over white rice. ','Maria','41202','0','','','yes','yes','yes','yes','0','0','192.168.1.555','[email protected]','41197');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRat

ing` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4240','PEANUT STUFFED CHICKEN BREAST','30','12Chicken breasts, boned 1/2c.Peanut butter 1/8c.Honey 1tsp.Cumin 1tbs.Mint, dried 1packageG. Washington`s Golden bouillon mix ','Bone chicken breasts ifneeded, keeping meat as nearly intact as possible. (It`s much easier to rip themeat off the bones than any knifework I`ve tried to date.) Pull off shreds andgobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well. Microwaving for 30 seconds or so thins it and makes it much easier to mix.Spread about2 tsp of the peanut butter mix in a thin layer over each piece of breast meat.Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher`s twine or fasten with a toothpick.Arrangethe twelve packets in layers in the crock pot, being careful not to let any fall open.Stir water in to the bowl with any remaining peanut butter and mix well.Add the packet of bouillon and pour over the chicken packets. Add water as needed to cover packets to a depth of at least one inch. Turn crock pot on high for 5or 6 hours.Remove packets from pot and let drain on a platter.All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes. ','Maria','41203','0','','','yes','yes','yes','yes','0','0','192.168.1.556','[email protected]','41198');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4241','PECAN CHICKEN BREAST WITH MUSTARD SAUCE','30','2Chicken breasts, split and lightly pounded 4tbs.Melted butter 2tbs.Mustard 6tbs.Ground pecans 2tbs.Butter 2tbs.Peanut o

il 2/3c.Sour cream 1tbs.Mustard Salt Pepper ','Dip chicken breasts in 4 tablespoons butter mixed with mustard. Press pecans into the breasts andsaute in a mixture of 2 tablespoons butter and peanut oil. When browned and firm

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, remove to a warm platter. Deglaze pan with sour cream and mustard, season withsalt and pepper and pour over chicken. NOTE: To deglaze, pour the liquidinto the hot pan and stir briskly until any browned bits clinging to the bottomand sides of the pan have been incorporated into the liquid.','Maria','41204','0','','','yes','yes','yes','yes','0','0','192.168.1.557','[email protected]','41199');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`meta

Keys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4242','PEGGY AND BRUCE`S BAKED CHICKEN BREAST CASSEROLE','30','2x Large Chicken Breasts 2x Large PEI Potatoes 4x Large Carrots 2x Medium Onions 1tsp.Oregano 1tsp.Thyme 1tsp.Rosemary 1tsp.Paprika 1tsp.Parsley 1tsp.Garlic Powder 1/4c Olive Oil 1ds Cayenne Pepper Brush olive oil generously on all poultry and vegetables. 1pproximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. ','1) Combine all seasonings. Cut vegetables into large chunks.2) Put chicken breasts in casserole dish. Surround with vegetable chunks.3) Sprinkle spices on chicken only. Bake covered ina 350 F ovenFor a spicy variation, dash some worcestershire sauce and/or tobascoover the dish before baking.From the kitchen of Peggy and Bruce Travers,Cyberea

lm BBS Watertown NY315-786-1120 ','Maria','41205','0','','','yes','yes','yes','yes','0','0','192.168.1.558','[email protected]','41200');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4243','PENNE WITH CHICKEN','30','3/4lbBoneless chicken breasts 1 1/2tsp.Olive oil 1/2c.Green onion: chopped 3Garlic cloves: crushed 28oz.Ital. tomatoes: with juice 12Fresh basil leaves: chopped 1Can Pitted ripe olives:drain 1/2tsp.Hot pepper flakes: crushed 10oz.Penne: or other tube pasta 3oz.Part-skim mozzarella: diced 1tbs.Fresh parsley:chopped 1/2c.Fresh Parmesan: grated ','Earlier in the day, add enough water to the skinned chicken to cover it. Poach chicken in simmering water (uncovered) until chicken is no longer pink. This will take about 8 minutes. Allow chick

en to cool in poaching liquid. (I put it in the refrig. rather than leave it atroom temp. Coolingit in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces. Save the poaching liquidto add to the water you`re going to cook the pasta in. In large non-stick pan, cook the onion and garlic in heated olive oil until softened. Add hot pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat until sauce thickens. Cook penne in poaching liquid with additional wateras needed. Combine chicken with the sauce mixture in serving bowl. Add parsley and cheese. Sprinkle with parmesan and serve immediately. Judy Garnett/pjxg05a *You can add anyother combo. of vegs, you desire to this recipe. ','Maria','41206','0','','','yes','yes','yes','yes','0','0','192.168.1.559','[email protected]','41201');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4244','PEPPER CHICKEN','30','1packageChicken breasts or thighs, boneless (approx 1lb.) 1tbs.Butter or margarine 1cnCream of mushroom soup 1/4c.Milk 1c.Sliced mushrooms (opt.) 1tbs.Teryaki sauce 1Salt, pepper amp: chili powder ','Melt the butter in an 8quot: skillet or fry pan, add chicken, salt, pepper and some chili powder. Whenchicken is browned on both sides remove it to a plate. Put the cream of mushroomsoup in the skillet, add teriyaki sauce and milk mixing until soup is smooth. Add more salt, pepper and chili powder to taste. Add mushrooms if desired, freshor canned. Put cooked chicken pieces back into skillet until thoroughly warmed and covered in sauce. You may need little more milk if you have a lot of chicken.Thereis normally enough sauce to cover the chicken and some for the rice, noodl

es or mashed potatoes served with it. The sauce should have a mellow taste not to cover up the chicken but normally has a spicy, warm aftershock. ','Maria','41207','0','','','yes','yes','yes','yes','0','0','192.168.1.560','vasan82

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@gmail.com','41202');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4245','PERFECT CHICKEN CACCIATORE','30','16oz.Italian plum tomatoes, Crushed 1/3c Dry whitewine 1smallOnion, chopped 1smallGreen pepper, seeded and Chopped 2Clovesof garlic, minced 1Bay leaf 1/2tsp.Fennel seeds, crushed 1tsp.Drie

d oregano, crushed 1/2tsp.Ground coriander 1/4tsp.Ground cinnamon 1/2tsp.Crushed red pepper 2lbBroiler chicken, cut into Serving pieces with skin And fat removed OR two Whole chicken breasts, Halved, with skin and fat Removed Juice of 1/2 lemon 1tsp.Salt-free vegetable Seasoning except chicken, lemon juice, and vegetable seasoning. Cover and simmer for 5 minutes. both sides until lightly browned. spray. Pour sauce over chicken. Remove bay leaf. ','1. Place tomatoes in small saucepan. Add all remaining ingredients2. Season chicken with lemon juice and vegetable seasoning and broil on3. Arrange chicken pieces in baking dish sprayed with nonstick cooking4.Cover and bak in preheated 350F oven for 45 minutes, or until tender. Serving suggestions: Serve with spaghetti and steamed vegetables suchas zucchini, greenbeans, or peas and carrots. Nutritional Information: 253 calories, 36.9gm protei

n, 5.7gm fat, 9.6gm carbohydrate, 1.4gm fiber, 96mg cholesterol, 105mg sodium ','Maria','41208','0','','','yes','yes','yes','yes','0','0','192.168.1.561','[email protected]','41203');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4246','PERFECT POACHED CHICKEN-DAM','30','2qt.Water 1Carrot, cut up 1Onion, cutup 1Stalk celery, cut up 3Whole peppercorns 2Whole cloves 2Sprigs parsley 4Chicken breasts low and cook without lifting lid for 15 minutes. 4. Turn off heat and in recipe. 6. If desired, return bones to saucepan and bring liquid to Cover, reduce heat and let simmer 3-4 hours. Cool. To Completefollow steps 3-7 of Perfect Chicken Stock Recipe. ','1. Bring 2 quarts water to boil in large saucepan. 2. Add carrot, onion, celery, peppercorns, cloves

and parsley. 3. Add Chicken breasts. Bring to boil again. Cover tightly, reduceheat toallow to cool in cooking liquid. Keep covered. 5. Lift Chicken from liquid, remove bones and skin and use as directedboil again.* OLX 1.52 * If fast foodis so bad, why are the burger joints crowded~-- WM v3.10/92-0662 * Origin: NWCSOnline + 18 Nodes + 13 Gig + (503)620-5910 + (1:105/362.0)BBS: Ned`s Opus Date: 02-28-94 (02:34) Number: 197 From: JOANNE DANZER Refer#: 196 To: ALL Recvd: NOSubj: DAM/WW Recipes Conf: (7) Dieting ','Maria','41209','0','','','yes','yes','yes','yes','0','0','192.168.1.562','[email protected]','41204');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4247','PERUVIAN POTATO AND CHICKEN PLATTER','30','Potatoes And Chicken2cnReduced-sodium chicken broth - (14 1/2 ounces each) 1 1/3lb(4 medium) potatoes - cut into 1-inch chunks 2Lemons: halved 2Jalapen~o peppers - (fresh or canned), - quartered lengthwise 2tsp.Ground cumin 1lbChicken breasts - (boneless and skinless) 1c.Cilantro sprigs Accompaniments2Hard-cooked eggs: quartered 1Red bell pepper - cut into thin strips 3/4c.Pimiento-stuffed olives - (green) 4Whole green onions 1c.Chunky tomato salsa - (prepared) ','To prepare potatoesand chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapen~o peppers and cumin. Bring to boil, reduce heat, cover and cook 5 minutes. Add chicken: cover and cook about 15 minutes longer until potatoes are tender and juicesrun clear when chicken is pierced. Remove from heat: add cilantro to saucepan.Let potatoes and chicken cool in broth. Drain potatoes and chicken, reserving3/4 cup broth. Remove cilantro, jalapen~os and lemons. To assemble, mound pota

toes in center of large platter. Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa. Serve reserved broth in sauceboat. Serve salsa in bowl on the side.Menu: Tossed Green Salad, Banana CakeNu

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tritional Information Per Serving: 320 calories: 9 g fat: 160 mg cholesterol: 1360 mg sodium: 38 g carbohydrate: 7 g fiber: 26 g protein. ','Maria','41210','0','','','yes','yes','yes','yes','0','0','192.168.1.563','[email protected]','41205');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4248','PESTO `N` PASTA C

HICKEN','30','1/2lbChicken breast meat - (boneless, skinless) 6oz.Penne pasta(short tubes) - uncooked 2c.Fresh spinach leaves - (firmly packed) 4tbs.Grated Parmesan cheese 3tbs.Chopped fresh basil 2tbs.Pine nuts 3Garlic cloves - peeled and minced 1/4tsp.Red pepper flakes 1c.Plain nonfat yogurt 1/2tsp.Salt Vegetable cooking spray ','Slice the chicken into bite-sized pieces and set aside. Cook the pasta according to the package directions, omitting any salt or fat. Drain well, set aside and keep warm.Combine the spinachand the next seven ingredients in the container of an electric blender or food processor. Cover and process until smooth. Pour into a small bowl and set aside.Coat a large skillet with cooking spray: place over medium-high heat until hot.Add the chicken and saute until browned: stir in the reserved spinach mixture.Cover and simmer 5 minutes or until it is thoroughly heated and the chicken is

tender (do not boil).Add the reserved past to the skillet. Toss gently. Serveimmediately.Per Serving:Calories: 385 Protein: 29 gramsCarb: 52 grams Sodium: 600 mg Fat: 6 grams (14% of calories)* Adaptedfrom quot:Cooking Light Cookbook quot: 1990 (Oxmoor House, 1989) * Published in: Nutrition Action Healthletter (CSPI)* Typed for you by Karen Mintzias ','Maria','41211','0','','','yes','yes','yes','yes','0','0','192.168.1.564','[email protected]','41206');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4249','PETTO DI POLLO AL LIMONE E ZEN ZARO','30','4Boneless Chicken Breasts Unsalted Butter Dry White Wine 1/2Sliced Marinated Ginger 3Juice of Medium Lemons 1/4Parsley, finely chopped heavy skillet, melt butter. Add wine and heat ','1. Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts.2. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves.together until bubbly. Add prepared chicken breastsand cook on medium-high heat for about two minutes oruntil the chicken appears half cooked. 4. Add lemonjuice and ginger to the chicken.5. Reduce heat tomedium-low and complete cooking, about six minutes 6.Remove breasts with a slotted spoon and serveimmediately on a warmed platter. Garnish withlemonwedges and chopped parsley. From The Gazette,90/12/05. Recipe from La Transition`s John Gilsenan. ','Maria','41212','0','','','yes','yes','yes','yes','0','0','192.168.1.565','[email protected]','41207');INSERT INTO `rimjimar _addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4250','PHOENIX AND DRAGON','30','4slSmithfield ham (thin) 1Whole chicken breast boned and butterflied 4Pieces fresh caul fat 1/4c.Water chestnut powder =OR=- Flour OR Cornstarch 4c.Peanut oil: for deep-frying Vegetable Sauce2tbs.Peanut oil 2Whole garlic cloves: crushed 2slFresh ginger root 4Fresh water chestnuts peeled amp: sliced lengthwise 1/2c.Bamboo shoots sliced lengthwise 4Whole scallions cut in 3-in pieces 1tbs.Light soy sauce 1tbs.Chinese rice wine =OR=- Dry Sherry 1/2c.Chickenbroth 1tsp.Cornstarch: dissolved in 1tbs.Chicken broth: (cold) ','LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul issticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the excess. Heat the oil in a wok to 350F (

moderate). Slide the chicken breasts into the oil, 1by 1. When they have browned(about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise dia

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gonally, into 1/2-inch pieces.VEGETABLESAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts,bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast. ','Maria','41213','0','','','yes','yes','yes','yes','0','0','192.168.1.566','[email protected]','41208');INSERT INTO `rim

jimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4251','PHOENIX ROLLS (BANH PHUONG HOANG)','30','2Fileted chicken breast 10Pieces of ham 2 quot: by 1/2 quot: 1/4lbShrimp 2Green onions minced 2tsp.Lemon grass minced (fresh) Salt Black pepper Cornstarch 1c.Cooking oil ','- Jane Harris DXDG05A - MM:MK VMXV03A1. Cut each chicken breast into 5 thin slices 2. Place shrimp in mortar and smash into a paste, add onions, lemon grass, salt and pepper continue mashing untilyou have a paste 3. Lay chicken filleton flat surface, place a piece of ham on1 end, top ham with 1/10 of shrimp mixture 4. Roll up , dip in cornstarch and fry in oil until golden. I have never tried this without the ham, but it seems lik

e it might work. Dgeign ','Maria','41214','0','','','yes','yes','yes','yes','0','0','192.168.1.567','[email protected]','41209');INSERT INTO `rimjimar _addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4252','PICANTE CHICKEN CHILI','30','1Mediumonion, chopped 3Clovesgarlic, minced 1tbs.Vegetable oil 1/2lbChicken breast skinless, boneless cut into 1-inch pieces 2tsp.Sage, or 3 ts as desired 1/4tsp.Salt 3/4c Picante Sauce 1cnKidney or pinto beans 16-ounce can, undrained 1/4cDry vermouth 1Bay leaf 1Green or red bell pepper cut into 1/2-inch pieces 1Largetomato seeded, coarsely chopped Optional ToppingsChoppedcilantro Sour cream Shredded cheddar cheese Cook onion and garlic in oil in large saucepan or Dutch oven until Uniquely flavored with sage, vermouth

and bay leaf, this prize-winning ','tender, about 4 minutes. Stir in chicken: cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken: cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil: reduce heat. Cover and simmer 10minutes. Stirin green pepper and tomato: continue to simmer uncovered 10 minutes. Discard bay leaf. Ladle into bowls: top as desired and serve with additional picante sauce. Makes 4 servings, about 5 cups chili. chili takes kindly to awide range of favorite chili toppings. Great served over or under rice, too! ','Maria','41215','0','','','yes','yes','yes','yes','0','0','192.168.1.568','[email protected]','41210');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4253','PIMIENTO CHICKEN','30','16 2/3oz.Chicken breasts w/o skin 1tbs.Vegetable oil 3/4c.Chopped onion 1/2tbs.Garlic cloves minced 3/4c.White rice long grain 1c.Mushrooms, fresh 14 1/2oz.Chicken broth, canned 1/2c.White table wine 1/8tsp.Saffron 1 1/2c.Peas, frozen 2oz.Pimientos, jar 1/4c.Parmesan grated ','Chicken breasts skinned, boned and halved lengthwise. In a skillet cook chicken in hot oil about 6 minutes or until no pink remains, turningonce. Remove: keep warm. Cook onion and garlic in oil until tender. Stir in theuncooked rice and mushrooms. Add broth, wine, saffron, and 1/4 tsp of pepper. Bring to a boil: reduce heat. Cover: simmer 20 minutes or until rice is tender.Stir in the thawed peas and drained pimiento: heat through. Serve by placing rice on a plate then the breast on top. Sprinkle parmesan on top. ','Maria','41216','0','','','yes','yes','yes','yes','0','0','192.168.1.569','vasan82@gm

ail.com','41211');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,

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`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4254','PINEAPPLE -CHICKEN TERIYAKI','30','1lbCan of pineapple slices 1/2c.Soy sauce 1tbs.Molasses 2tbs.Brown sugar 1/4c.Cooking oil 2tbs.Cider vinegar 1Small clove of garlic 1/4c.Sauterne 5Chicken breasts (boneless) ','Drain the pineapple and reserve 1/4 cup syrup. Mixthe reserved syrup, soy sauce, molasses, brown sugar,oil, vinegar, garlic and sauterne. Bone and skin thechicken breasts and place in a shallow dish. Add thepineapple. Pour molasses mixture over chick

en mixtureand cover. Marinate in refrigerator for several hours.Drain and reserve marinade. Grill chicken over hotcoals., turning and basting frequently with reservedmarinade, until tender and browned. Grill pineappleon both sides and serve 2 slices with each chicken breasts. ','Maria','41217','0','','','yes','yes','yes','yes','0','0','192.168.1.570','[email protected]','41212');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4255','PINEAPPLE CHICKEN CROCKPOT','30','3Chicken breasts * Pepper Paprika 20oz.Pineapple ** 2tbs.Mustard: Dijon-style Soy sauce 1Garlic clove: minced ','* Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arr

ange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together: pour over chicken. Add minced garlic. Cover and cookon LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings ','Maria','41218','0','','','yes','yes','yes','yes','0','0','192.168.1.571','[email protected]','41213');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4256','PITA CHICKENSANDWICHES','30','2tb Olive oil 4Chicken breast fillets boneless, skinless about 1 1/4 pounds 1Medium onion, thinly sliced 1ts Salt 1/2ts Pepper 1tb Wine vinegar 1 1/2ts Chopped chives 1/2c Non-fat plain yogurt 1Small cucumber, shredded about 1/2 cup 4Slices pita bread 8-inch size non-stick skillet, heat olive oil over medium heat about 2 minutes. small bowl, mix t

ogether yogurt and cucumber. On each piece of pita ','Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast: place in bowl. Add sauteed onion: sprinkle with salt and pepper, mixing carefully. Add vinegar and chives: mix well.bread, spread2 tablespoons yogurt-cucumber sauce. Then place 1/4 of chicken mixture on eachpita bread: fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches. Makes 4 servings (2 wedges each). NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time. Cut each sandwich in half to serve.Nutritional Information per Serving: 422 calories: 32.6 grams protein:11.4 grams fat: 42.2 grams carbohydrates: 74 milligrams cholesterol:675 milligrams sodium.','Maria','41219','0','','','yes','yes','yes','yes','0','0','192.168.1.572','[email protected]','41214');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4257','POACHED CHICKEN BREASTS','30','Chicken breasts Lemon juice Butter Salt ','Use as many chicken breasts as you need for dinner.Remove skin amp:amp: bone, cut into 2 parts and place inbaking dish. Sprinkle with lemon juice and dot withbutter. Salt to taste. Cover closely and bake about 15minutes. Do not overcook: pierce with fork tobe surethickest part is done. Use pan juices as a sauce.Mrs. James Olfson ','Maria','41220','0','','','yes','yes','yes','yes','0','0','192.168.1.573','[email protected]','41215');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hit

s` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4258','POLLO ALLA CLEOPATRA (CHICKEN BREASTS WITH CAPERS)','30','4Chicken breasts, skinn

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ed and de-boned 2tbs.Flour 2tbs.Oil 2tbs.Butter 4Green onions 1tbs.Chopped tarragon (or 1 tsp dry) 1tbs.Chopped capers 4oz.Stock, chicken or beef 4oz.White wine 2oz.Brandy 6oz.Heavy cream Salt amp: pepper 1tbs.Chopped parsley ','Cleopatra. I would have liked to serve this dish toher as she sailed down the Nile on her barge to quot:caper quot: with Anthony.quot:DIRECTIONS: Heat the oil and butter in a large frypan. Dredge the chickeninthe flour and saute for 3 minutes on each side. Add the green onions, tarragon,

capers and cook for 5 more minutes. Pour in the wine, stock, brandy and cream and simmer for 5 minutes. Season with salt and pepper. Serve over rice or pasta with chopped parsley on top. (My notes: after adding amp:amp: cooking the greenonions, etc, remove the chicken from the pan. Add the brandy first, and simmer until reduced by about half. Then add the wine and beef stock and reduce slightly. Add the cream and return the chicken to the pan- simmering 5 minutes as above.)ISBN # 0-920197-01-9From: Sallie Austin ','Maria','41221','0','','','yes','yes','yes','yes','0','0','192.168.1.574','[email protected]','41216');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4259','POLLO CON PICO DE GALLO','30','Pico De Gallo1mediumTomato 1Whole jalapeno pepper 1/2Avocado: peeledand seeded 1/4c.Minced red onion 1tbs.Kikkoman Teriyaki Sauce 2tsp.Lime juice 1 1/2tsp.Minced fresh cilantro Chicken6Chicken breast halves - (boneless) 1/2c.Kikkoman Teriyaki Sauce 1/2tsp.Grated lime peel 1tbs.Lime juice 1Garlic clove: pressed ','Prepare Pico de Gallo:Dice 1 medium tomato, 1 whole jalapeno pepper and1/2 avocado, peeled and seeded.Combine with 1/4 cup minced red onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2teaspoons lime juice and 1 1/2 teaspoons minced fresh cilantro. Let stand at room temperature 2 hours for flavors to blend.Rinse chicken chicken and pat dry with paper towels: place in large plastic bag. Combine remaining ingredients: pour over chicken. Press air out of bag: close top securely. Marinate 1 hour: turn bag over occasionally. Reserving marinade, remove chicken and place on grill5 to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken is tender

: turn over and baste with reserved marinade occasionally. Serve with Pico de Gallo.Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias ','Maria','41222','0','','','yes','yes','yes','yes','0','0','192.168.1.575','[email protected]','41217');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4260','POLLO EN SALSA DE MANI','30','6Chicken breasts, skinless 4largeTomatoes 1c.Peanut butter 1mediumOnion, finely chopped 1Sweet red pepper, cut in fine strips 4Cloves garlic 2tbs.Tomato paste 1tbs.Fresh coriander Oil Salt and pepper ','Season the chicken breasts with salt and pepper, fry them in oil for a few minutes on both sides, until pale brown. In a separate frying pan, fry the onion, sweet pepper and garlic,adding the fresh tomatoes, tomato paste, coriander and the peanut butter.Add thechicken to the sauce, cover, and let cook completely until it is tender, 30 minutes at low to medium heat. Stir occasionally. Serve with Arroz con leche de coco. ','Maria','41223','0','','','yes','yes','yes','yes','0','0','192.168.1.576','[email protected]','41218');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4261','POLLO RAPHAEL','30','18 oz can tomato sauce 1/2c.Picante sauce 1tsp.Ground cumin 1/2tsp.Garlic salt 1/2tsp.Oregano, crushed 2Whole chickenbreasts, boned, skinned and split Salt and pepper as desired 2mediumOnions, cut into 1/2 quot: wedges 2tbs.Vegetable oil 2c.Zucchini, cut into 1/2

quot: cubes(about 1 medium zucchini) ','Combine tomato sauce, picante sauce,cumin, garlic salt and oregano: mix well. Cut chicken into 1 quot: pieces: sprinkle with salt and pepper. Cook chicken and onions in oil in large skillet over m

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edium heat, stirring frequently, until chicken is lightly browned and almost cooked through, about 5 to 7 minutes. Stir tomato sauce mixture into skillet: mix well. Stir in zucchini. Cover and simmer 5 minutes. Uncover: cook and stir about1 minute to thicken sauce, if necessary. Serve with additional picante sauce. Serves 4. ','Maria','41224','0','','','yes','yes','yes','yes','0','0','192.168.1.577','[email protected]','41219');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,à

ddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4262','PON PON CHICKEN','30','1Boneless chicken breast Optionalingredients 10Bean thread sheets: 2Cucumbers, sliced 1/2tbs.Salt 1------dressing mixture------ 1tbs.Sesame seed paste (or oil) 2 1/2tbs.Soy sauce 1 1/2tsp.Sugar 1tbs.Vinegar 1 1/2tsp.Worchesershire sauce 1/4tsp.Garlic juice 1/4tsp.Ginger juice Optional ingredients 1/2tsp.Hot chili sauce 1Dash black pepper 1/2tsp.Cornstarch ','Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside.Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mixwith 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well a

nd place evenly on a platter.In a saucepan, add dressing mix and bring to a slowboil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed.To serve, place chicken strips on top of pickled cucumber and pour dressing over top. ','Maria','41225','0','','','yes','yes','yes','yes','0','0','192.168.1.578','[email protected]','41220');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4263','PON PON SHREDDED CHICKEN','30','Pon Pon Shredded Chicken3c.Stock (or water) 3Or 4chicken breasts * 2Bean paste sheets (or wide carrot or cucumber strips) Seasoning2tbs.Peanut butter 1tsp.Sesame oil 1/2tsp.Light soysauce 1/2tsp.Red pepper oil Sauce1/2tsp.Sugar 1/2tsp.Sesa

me oil 1/4tsp.Salt ','* (to produce approximately 1 1/2 cups of shredded chicken)1. Mix well, separately, seasoning and sauce ingredients.2. Bring stock (or salted water) to the boil, immerse chicken breasts and turn off flame.Soak until cooled, then shred into strips. (Alternatively, for authentic and finer texture, cover breasts with a clean cloth and shred by hitting them with amallet++hence the sound of ponpon.)3. Lay bean paste sheets in a suitable flat container, and blanch in hot water for 1 to 2 minutes. Remove and rinse under cold running water. Drain and cut into finger-sized strips and mix with sauce mixture.4. Spoon into serving dish, pile shredded chicken on top and pour seasoningmixture over.From quot:Champion Recipes of the 1986 Hong Kong Food Festival quot:. Hong Kong Tourist Association, 1986.Posted by Stephen Ceideberg: October 261992. ','Maria','41226','0','','','yes','yes','yes','yes','0','0','192.168.1.579','[email protected]','41221');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4264','POT AU FEU','30','2lbBoneless rump roast stuck wilh whole cloves 2Peeled onions, halved 2Scraped parsnips 1lbPork lenderloin, (oplional) 2Stalks celery, cut in 2-inch pieces 2Or 3 chicken breasts 10oz.Beef bouillon 1/2lbPolish sausage, cut up, browned and drained 3Carrots, scraped andcut in 3Inch pieces ','Salt to taste Herb Bouquet ** wrapped in cheesecloth or in tea strainer) 1 bay leat, 6 peppercorns, 1/2 leaspoon thyme, 4 garlic cloves. ** Alternate pieces of meat in CROCK-POT with sausage on top: add vegetables on sides to fill up. Put herbs wrappedin cheesecloth or in strainer in the approximate center. Pour in bouillon. Cover and cook on Low 8 to 10 hours. Serve

with cooked carrots, leeks, turnips, onions and potatoes. From Rival Crock-Pot cookbook, date unknown ','Maria','41227','0','','','yes','yes','yes','yes','0','0','192.168.1.580','[email protected]','41222');INSERT INTO `rimjimar_a

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ddspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4265','POTATOES amp: CHICKEN SANTA FE','30','4mediumPotatoes, cut in 3/4 in. cubes 2tbs.Olive oil 1c.Salsa 1lbBoneless, skinless chicken Breast 1smallCan whole kernel corn ','Cook potatoes in microwave for8 - 10 min. or until tender. While potatoes cook, cut chicken into 3/4 inch cub

es and cook in olive oil in a large skillet over medium high heat for about 5 minutes. Add cooked potatoes, saute and toss until potatoes are browned. Add salsaand drained corn: toss until heated through. ','Maria','41228','0','','','yes','yes','yes','yes','0','0','192.168.1.581','[email protected]','41223');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4266','POULET A LÌNTRIGUE (CHICKEN)','30','3lbBoneless chicken breast, skin on Marinade Stuffing Hickory chips Sauce Marinade1c.Peanut oil 1c.Hickory barbecue sauce 1c.Water 6tsp.White wine Worcestershire 4tsp.All-purpose seasoning 1/2c.Lime juice 1tsp.Minced fresh garlic 2tsp.Chopped onion Stuff

ing4oz.Salt-free butter 10oz.Sausage 1/2c.Chopped onion 1/2c.Chopped celery 1Red bell pepper, chopped 1Shredded carrot 1/2c.Chopped mushrooms 1Garlic clove, chopped 1tsp.All-purpose seasoning 1 1/2c.Chicken stock 5oz.Eggplant 2tsp.Parsley 2tsp.Chopped green onions 1/2Loaf French bread, cubed Sauce6tsp.Butter 3tsp.Flour 2 1/4c.Milk 1c.Chardonnay 1tsp.Sll-purpose seasoning 2c.Chicken stock 3/4c.Whipping cream 1tsp.Parsley 1tsp.Green onions 1/4lbAndouille sausage 1/4lbPecans, chopped ','Chicken:Marinate chicken breast fo 24 hours. Place stuffing under skin of chicken. Bake chicken for 15 minutes at 350 degrees: then take chicken breast, and smoke lightly for 10 minutes with Hickory chips. Remove to serving plate and add sauce.Marinade:Mix all ingredients well: pour over chicken.Stuffing:In a large skillet, melt butter, and saute sausage. Then add onion,celery, pepper, carrot, and mushrooms. Next add garlic, seasoning, and chicken s

tock. Next add diced eggplant (cooked and drained) with parsley and green onions. Turn off heat, and add French bread.Sauce:elt butter, and whisk in flour. Cookby stirring for 1 minute. Remove from heat: stir in milk until smooth. Add wine, seasoning, and chicken stock. Bring to a boil, stirring constantly: simmer for5 minutes. Whisk in cream, bring to temperature, and add parsley, green onions,andouille, and pecans.All purpose seasoning:Home prepared all-purpose seasoningconsists of 14 herbs and spices: white pepper, black pepper, red pepper, onionpowder, garlic powder, thyme, chili powder, dill, paprika, mustard, basil, tarragon, oregano in a 10% salt mixture. ','Maria','41229','0','','','yes','yes','yes','yes','0','0','192.168.1.582','[email protected]','41224');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4267','POULET A LA DIABLE','30','1tbs.Butter ormargarine 1tbs.Vegetable oil 2Chicken breast halves 1tbs.Dijon mustard 1tbs.Mustard: coarse grain 3tbs.Vermouth 3tbs.Water 2tbs.Heavy cream ','Melt the butter in a heavy-bottomed casserole. Add the oil. Brown thechicken on both sides, about 2 to 3 minutes each side. Carefully pour off any excess fat. Add the mustards, vermouth and water. Bring the liquid to a simmer,scraping up the brown bits in the bottom of the pan. Cover and simmer for 10 minutes. Test the chicken to make sure it is done. (Stick the point of a knife into the meat near the bone. If the juices run clear, the chicken is cooked.) Remove the meat to individual dishes and cover to keep warm. Add the cream and saltand pepper to taste. Mix well. ','Maria','41230','0','','','yes','yes','yes','yes','0','0','192.168.1.583','[email protected]','41225');INSERT INTO `r

imjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,è

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mail` ,`rss_date` )VALUES ('4268','PRUDHOMME`S LEMON DILL CHICKEN','30','Seasoning Mix1tsp.Salt 1tsp.Dillweed 1tsp.Dried sweet basil leaves 1/4tsp.Black pepper 1/4tsp.White pepper Meat And Vegetables8Chicken breasts, boneless skinless, (2 to 3 oz each) 1tbs.Cornstarch PLUS 2tsp.Cornstarch 1c Apple juice 1 1/2c Defatted chicken stock 2c Julienned onions 1/2c Fresh lemon juice, in all 2pk Artificial sweetener (1 gram each), 1/4of lemon juice. Scrape bottom of skillet again to clear it. Cook for

 3minutes, or until liquid evaporates. Add 1/2 cup apple juice. Clear ','TO SEASON CHICKEN: Combine seasoning mix ingredients in small bowl. Sprinkleall surfaces of chicken evenly with 2 teaspoons seasoning mix. Rubit in well. Dissolve cornstarch in 1/4 cup apple juice. Set aside.Preheat heavy 10-inch skillet, preferably non-stick, over high heat to350 degrees for about 4 minutes. Place 4 chicken breasts in skillet. Lower heat to medium. Brown for at least 1 minute per side. Remove chicken. Brown 4 more. Set all the chicken aside.Returnheat to high. Stir in 1/2 cup stock, scraping bottom of skilletto clear it of all browned bits. Add onions and remaining seasoning mix. Stir. Cook for 3 to 4minutes, or until all liquid evaporates. Stir in bottom and side of skillet.Cook for 2 to 3 minutes, or until about halfof the liquid evaporates.Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice. Bri

ng to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture, and return to a boil. Return the chickento the skillet, lower the heat tomedium, and cook until the chicken is done all the way through, about 4 to 5 minutes. Turn off the heat, remove the chicken, and if desired, whisk in the artificial sweetener.Makes 4 servings.From: _Fork_In_The_Road_ by Chef Paul Prudhommeprinted in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody12/1/93 ','Maria','41231','0','','','yes','yes','yes','yes','0','0','192.168.1.584','[email protected]','41226');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4269','PURIM RAVIOLI','30','2lbSpinach:small leaves bulk Salt 2tbs.Olive oil 1Onion:small, quartered 1Carrot:small, peeled amp: coarsely chopped 1/2Chicken breast:cubed freshly ground black pepper 1tbs.Flour:unbleached Homemade pasta:made with 4 Eggs amp: 2/12 cups flour 6qt.-Water 3c.Marinara sauce:(Momma`s Tomato sauce) or Meat Sauce ','Remove the roots and stemsfrom spinach and save for later use. Rinse spinach in cold water as many timesas necessary to rid it of any sand. Place in a pot with no water other than thewater the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain.Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat: cool for 5 or 6 minutes, then chop very fine.Roll the dough paper thin and place over afloured board. With a feather brush dipped in cold water lightly brush the topto maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, pressalong the furrows, cutting and sealing at the same time.Bring 6 quarts of waterto a boil. Add ravioli and 3 Tbsp salt. Stir until boiling resumes. Cook 4 to 5minutes, uncovered. Drain and serve with marinara or meat sauce.SERVES: 6-8 ','Maria','41232','0','','','yes','yes','yes','yes','0','0','192.168.1.585','[email protected]','41227');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4270','QUARTER-HOUR SWEET-N-SOUR','30','2tbs.Vegetable oil 10oz.Frozen chicken breas

t chunks (breaded) 16oz.Frozen vegetable mixture - (broccoli, red peppers, -bamboo shoots, and - mushrooms) 2c.Cooked rice 1/2c.Sweet and sour sauce 1/2tsp.Salt ','Cook chicken in hot oil in large skillet over medium-high he

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at 5 to 7 minutes, turning once. Remove from pan: drain on paper towels. Stirin vegetables and cook 2 to 3 minutes. Stir in rice, chicken, sauce, and salt.Cook until thoroughly heated, about 2 to 3 minutes.Reprinted with permission from The USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','41233','0','','','yes','yes','yes','yes','0','0','192.168.1.586','[email protected]','41228');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`me

taDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4271','QUICK CHICKEN CACCIATORE','30','4Chicken breast halves: boned skinless (1 lb total) 71/2oz.(1) can tomatoes: cut up 3/4c.Mushrooms: sliced fresh 1/4c.Onion: chopped 1/4c.Green pepper: chopped 3tbs.Dry red wine 1clGarlic: minced 1tsp.Oregano: crushed dried 1/4tsp.Salt 1tbs.Cold water 2tsp.Cornstarch: ','Rinse chicken: pat dry. In a medium skillet combine undrained tomatoes, mushrooms, onion, green pepper, wine, garlic, oregano, salt, and pepper: place chicken atop vegetable mixture. Bring to boiling, reduce heat. Cover: simmerabout 20 minutes or till chickenis tender and no long pink. Transfer chicken toa serving platter: keep warm. Stir together water and cornstarch: stir into skillet mixture. Cook and stir till tickened and bubbly. Cook and stir for 2 minut

es more. Spoon sauce over chicken.Food Exchange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE EXCHANGEBrought to you and yours via Nancy O`Brion and Her Meal-Master ','Maria','41234','0','','','yes','yes','yes','yes','0','0','192.168.1.587','[email protected]','41229');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4272','QUICK CHICKEN MARINARA','30','4Chicken breasts, skinned 16oz.Marinara sauce 8oz.Mozzarella cheese, sliced thinly ','Place chicken breasts in baking pan. Cover each breast with a few slicesof cheese. Pour sauce over chicken and cheese. Cover lightly with foil. Bake in 350 degree F. oven for about 40 minutes.Spoon sauce from bottom of baking pan over chicken every 10 or 15 minutes. Remove foil for last 10 or 15 minutes of baking. NOTES:* A quick and

easy chicken with cheese and marinara -- This is the quickest chicken recipe Iknow. It`s especially great for working parents, although I`ve used it for entertaining guests, as well. I don`t remember where I got it from. Actually, I thinkI made it up!* If you prefer, this can be prepared using boned chicken, in which case you should shorten the cooking time to 25 minutes.: Difficulty: easy.:Time: 5 minutes preparation, 40 minutes cooking.: Precision: no need to measure.: Bonnie McClean: Control Data Corp/LLNL, Pleasanton, CA: [email protected] {ihnp4,dual,sun}!lll-lcc!styx!mcclean: Copyright (C) 1986 USENET Community Trust','Maria','41235','0','','','yes','yes','yes','yes','0','0','192.168.1.588','[email protected]','41230');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4273','QUICK CHICKEN MOLE','30','Dorothy Cross Tmpj72B2tsp.Cocoa powder, unsweetened 1 1/2tsp.Chili powder 1/2tsp.Cumin, ground 1/2tsp.Oregano, dried crushed 1/4tsp.Salt 1cnTomato sauce, 8-oz can 1/4c.Onion, finely chopped 3Garlic cloves, minced 1lbChicken breast halves, Boneless, skinless: cut into Bite-sized strips 1cnGreen chili peppers, 4 oz, Diced: drained Almonds, toasted sliced (opt Flour tortillas or hot cooked rice Tomato, chopped (optl) Lettuce, shredded (optl) Avocado, sliced (optl) ','In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook,covered, on 100% power (high) for 2 to 3 minutesor until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover: cook on high for 8 to 10 minutes(10 to 12 minutes for low-wattage ovens) or until chicken is t

ender and no longer pink inside, stirring every 3 minutes. Garnish with almonds,if desired.Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired.Reformatted by: Wendell Openshaw SRNP05A ','Maria','

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41236','0','','','yes','yes','yes','yes','0','0','192.168.1.589','[email protected]','41231');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4274','QUICK CHICKEN PICCATA','30','4Boneless chicken breast halves, skinned Salt and freshly groundpepper 2tbs.Butter 1tsp.Vegetable oil 1/2c.Chicken broth 1/4c.Vermou

th 2tbs.Fresh lemon juice 1tbs.Capers, drained, rinsed Lemon slices ','Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavylarge skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet: keep warm.Increase heat to high.Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices. 4 servings. ','Maria','41237','0','','','yes','yes','yes','yes','0','0','192.168.1.590','[email protected]','41232');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('42

75','QUICK CHINESE CHICKEN SALAD','30','3/4lbSkinless chicken breasts 2tsp.Salt Sauce1Garlic clove: peeled 1slFresh ginger: peeled 2Scallions with green tops trimmed 2tsp.Chili bean sauce 2tsp.Dark soy sauce 1tsp.Sugar 2tsp.White rice vinegar 2tsp.Sesame paste =OR=- peanut butter 1/2tsp.Salt 1/2tsp.Freshly ground black pepper 2tsp.Sesame oil 1/2lbIceberg lettuce finely shredded Dressing2tbs.White rice vinegar ','REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture toa simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the c

hicken with sauce on top of the lettuce and serve at once. ','Maria','41238','0','','','yes','yes','yes','yes','0','0','192.168.1.591','[email protected]','41233');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4276','QUICK MACADAMIA CHICKEN','30','1Garlic clove, pressed 4Chicken breasts, boned 1/4tsp.Dill 1/2Sweet red pepper Optional ingredients 1/4lbGreen beans 1largeTomato 2oz.Macadamia nuts 4tbs.Honey 1/8tsp.Sesame seeds Sesame oil ','Slice or chop all ingredients. Saute the garlic in the sesame oil, until just fragrant. Add the dill and the chicken, and saute for about five minutes. Add the green beans and the red pepper: saute for another coupleofminutes. Add the tomato and the macadamia nuts: saute another minute or two. Add the honey and the sesame seeds. Continue cooking just long enoughto warm the honey. NOTES:* Quick and easy chicken with macadamia nuts and honey -- I devised this recipe last year. We like it a lot, and it`s very quick.* This iswonderful served with couscous. I recommend using chicken broth when cooking the couscous.* If you want to take the time, you can thicken the sauce with about1/4 t arrowroot, or some cornstarch.: Difficulty: easy.: Time: 20 minutes.: Precision: no need to measure.: Alan M. Marcum: Sun Microsystems, Mountain View, California, USA: [email protected] sun!nescorna!marcum: Copyright (C) 1986 USENET Community Trust','Maria','41239','0','','','yes','yes','yes','yes','0','0','192.168.1.592','[email protected]','41234');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`

,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4277','RADIANT CHICKEN BAKE','30','3/4c.Flour, seasoned withsalt and pepper 6-8 chicken breasts and/or legs Oil for frying 1cn(4oz

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) Ortega Whole Green Chiles 3Carrots, sliced 2tbs.Chopped fresh parsley 1mediumOnion, thinly sliced Dash garlic salt 1/2tsp.Oregano 2Stalks celery, coarsely chopped 2cn(6oz., each) Snap-E-Tom Tomato Cocktail (or 1 10ozcan) Lemon slices ','Lightly flour chicken pieces and brown in hot oil inskillet. Remove chicken to oven casserole dish. Slice chiles into strips and lay on top of chicken pieces. Combine carrot slices, parsley, onion, garlic salt,oregano, celery and Snap-E-Tom: pour this mixture on top of chicken and chiles.

Place lemon slices on top of seasoned chicken. Bake in preheated oven (350 degree) for 1 hour, or until tender. Baste chicken with vegetable/Snap-E-Tom sauceduring cooking.: Robert Bass Recipe courtesy of: Robert Bass, 07 Jan 93 09:14:00From: Cooking Echo ','Maria','41240','0','','','yes','yes','yes','yes','0','0','192.168.1.593','[email protected]','41235');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4278','RASPBERRY CHICKEN','30','Skinless, boneless chicken breasts Raspberry vinegar Chicken broth Dairy sour cream Raspberry preserves, strained, or raspberry syrup Fresh or frozen raspberries for garnish ','Place chicken breasts in saucepan. Combine equal parts of raspberry vinegar

and chicken broth to cover chicken breasts. Poach about 10 minutes, until meatis opaque and done. Remove from heat. Keep covered. Add to sour cream enough raspberry preserves or syrup to color lightly andto flavor as desired. To serve,drain chicken breasts and place on serving tray. Cover with sour cream mixture. Garnish with raspberries,as desired. Preperation time: 15 minutesCooking time: 10 minutes ','Maria','41241','0','','','yes','yes','yes','yes','0','0','192.168.1.594','[email protected]','41236');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4279','RATATOUILLE - TOPPED CHICKEN','30','4Chicken Breasts * 1tbs.Olive Oil 1mediumOnion, Chopped 2Cloves Garlic, Minced 1/2Red Bell Pepper, Chopped 1/2Green Bell Pepper, Chopped 1smallEggplant, Cube

d 14oz.Chopped Canned Tomatoes 1Yellow Squash, Sliced 1Zucchini, Sliced 2tbs.Fresh Oregano Pepper To Taste 1/2lbFavorite Pasta ','* Chickenbreasts should be boned and skinned.Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and eggplant. Saut 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350F. Whilesauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish, set aside and keep warm. Cover chicken with sauce, cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta. ','Maria','41242','0','','','yes','yes','yes','yes','0','0','192.168.1.595','[email protected]','41237');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4280','ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE','30','12Chickenbreasts, boneless Stuffing2tbs.Butter 1mediumOnion, finely chopped 1lbMushrooms, finely chopped 3Zucchini, grated and drained 1tsp.Tarragon, dried 1/2c.Whipping cream 2tbs.Lemon juice 1/4c.Breadcrumbs 1/4c.Parsley, finely chopped Salt Pepper, fresh ground Sauce1/2c.Port 1c.Red wine 2tbs.Butter 1/2c.Cranberries, dried 2c.Chicken stock ','To buy boneless chicken breasts with the skin on, purchase chicken breastson the bone and ask your butcher or supermarket to remove the bonesbut leave the skin intact. It is a much more beautiful presentation and it keepsthe chicken moist. Bones can be used to make stock or discarded. If you prefer,or can only obtain skinless chicken, then make a cut on the bottom of each brea

st the length of the breast to form a pocket. Stuff each breast with same amountof filling and turn slit side down. Brush top with a film of Dijon mustard andcontinue with recipe. To heighten mushroom flavour, add one 10g package of soake

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d dried mushrooms along with the regular mushrooms, if desired. Dried currents may be substituted for cranberries. Trim chicken breasts of any fat. Heat butterin skillet on medium high heat. Add onion, saute until softened the add mushrooms and zucchini. Saute until all liquid has evaporated, stirring occasionally, about 10 minutes. Stir in tarragon and cream. Continue to cook until cream has reduced and mixture is thick, about 5 minutes. Stir in lemon juice and add enough breadcrumbs to hold mixture together. Add parsely and season well with salt and p

epper. Season chicken breasts with salt and pepper. With fingertips, make a pocket between skin and flesh of each chicken breast. Stuff about 1/3 c filling under skin, tucking skin around breast to enclose stuffing. Place chicken breasts inlarge oiled (preferably metal) baking dish or roasting pan. Dot with butter, refrigerate until one hour before baking. Baking in 400F (200C) oven for 30 to 40minutes or until juices run clear. If skin is not quite crisp enough, place under broiler to crisp it. While chicken is baking, place sauce ingredients in pot and bringto boil over medium high heat. Reduce by half, skimming occasionally, about25 minutes. Over low heat, whisk in butter, 1 tb at a time, until sauce is slightly thickened and glossy. Just before serving, skim any fat off pan juices and add juices to sauce. Either slice chicken breasts into 1/4 inch slices beforeserving and coat with sauce or serve chicken breasts whole and place sauce in sa

uce boat. Garnish with extra dried cranberries, if desired. ','Maria','41243','0','','','yes','yes','yes','yes','0','0','192.168.1.596','[email protected]','41238');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4281','ROB WELLER`S HEALTHY CHICKEN FAJITAS','30','Chicken Filling1largePlump chicken breast 1/2c.Celery (tops and tender, inside stalks) 1/2mediumWhite onion 2Or 3peppercorns 2tbs.Olive oil 1Red pepper 1Yellow pepper 1 1/2largeRedonions 1/2c.Chopped cilantro leaves Salt to taste Pepper to taste Bean Filling1lbBag of pinto beans (red or pink) 8c.Water Saltto taste 1/4Onion 1/4c.Olive oil ','Poach chicken with celery tops, onions and peppercorns. Cook for about 15 minutes. Let cool and remove skin.

When chicken is skinned, slice or shred, then saute with olive oil in wok or large skillet until barely browned around the edges. Next add red and yellow peppers and red onions. Toss and saute for about 10 minutes. Watch closely so thatpeppers don`t go limp. Add cilantro leaves. Remove from heat. Add salt and pepper to taste. Combine with beans (see below). Place in tortillas, top with salsa and serve.Cook beans in water for approximately 1 1/2 hours on medium heat.Make sure that beans are completely covered in water. Stiroccasionally. Beans will absorb liquid and become soft. Add more water if needed. Add salt when beansare thoroughly cooked. Remove from heat. Add chopped onion. (Onions will cook from the heat of the beans.) Drizzle with olive oil. Let sit.TORTILLAS: Warmsix large flour tortillas in microwave on high (in large zip lock bag to preserve moisture) for about 30 seconds.SALSA: Two large, peeled and chopped tomatoes.Serves 4.Posted by Stephen Ceideburg July 27 1990. ','Maria','41244','0','','','yes','yes','yes','yes','0','0','192.168.1.597','[email protected]','41239');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4282','ROBB`S CINNAMON CHICKEN','30','1/4c.Oil 1/4c.Orange juice 1/3c.Honey 2tsp.Coarse-grained mustard 2tsp.Cinnamon 2Garlic cloves, crushed 1tbs.Fresh lemon juice Salt amp: pepper, to taste 2Chicken breast halves Skinned and boned ','Combineall ingredients in blender container. Blend until thoroughly emulsified. Pourmarinade over chicken and marinate, covered, for 6 hours or overnight, turningoccasionally.Preheat broiler and cook, about 3 inches from heat, turning once, until done to your taste, 20 to 30 minutes. Variation: Substitute juice of

1 lime for orange and lemon juice.','Maria','41245','0','','','yes','yes','yes','yes','0','0','192.168.1.598','[email protected]','41240');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions

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` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4283','ROSEMARY CHICKEN','30','2(4 Oz.) Chicken Breasts Halves, Boned amp: Skinned 1/8tsp.Salt 10Snow Peas Trimmed 1/2c.Red Bell Pepper Strips 2Fresh Rosemary Sprigs 1tbs.+ 1 t. Lemon Juice 2Fresh Rosemary Sprigs (Opt) ','Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly. Trim Each Into A Heart Shape: Lightly Coat One Side O

f Each Piece With Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper amp:amp: Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold OverRemaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat amp:amp: Crimp Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh SprigsIf Desired.

(Fat 4.3, Chol. 72.) ','Maria','41246','0','','','yes','yes','yes','yes','0','0','192.168.1.599','[email protected]','41241');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmai

l` ,`rss_date` )VALUES ('4284','ROSEMARY LEMON CHICKEN','30','4largeChicken Breasts 1/2c.Lemon Juice 1tsp.Grated Lemon Peel 2tbs.Honey 2tbs.Vegetable Oil 2tbs.Fresh Rosemary,, Chopped ','Marinate the chicken in the rest ofthe ingredients for 30 minutes to several hours. Cover and bake at 375F for 30minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking timeto 15 minutes covered and 15 minutes uncovered. ','Maria','41247','0','','','yes','yes','yes','yes','0','0','192.168.1.600','[email protected]','41242');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4285','RUSSIAN CHICKEN','30','Chicken breasts/other parts 1packageDry onion soup mix 8oz.Ru

ssian salad dressing 8oz.Apricot preserves ','Place chicken parts as needed in glass baking dish.Combine dressing, preserves, and dry onion soup mix,and spoon over chicken. Bake at 350 degrees for 1-1/2hours. Mrs. Robert F. Lewis ','Maria','41248','0','','','yes','yes','yes','yes','0','0','192.168.1.601','[email protected]','41243');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4286','S amp:W CHICKEN FAJITA SALAD','30','4Boneless, skinless Chicken breast halves 1cn(15-oz.) S amp:W Pinqutos or Black beans, undrained 1cn(14-1/2 oz.)S amp:W Ready Cut Tomatoes, drained well 4c.Shredded salad greens 1/2c.Diced bell pepper 1/4c.Each chopped green onion, Red onion, cilantro Samp:W Mesquite Cooking Sauce amp: Marinade S amp:W Vintage Lites Red Wine Vinegar Dressing Garnish (optional): Guacamole amp: sour cream ','Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per sideor until done, basting with more Cooking Sauce: slice into thin strips. Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce amp:amp: 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour crea, if desired. ','Maria','41249','0','','','yes','yes','yes','yes','0','0','192.168.1.602','[email protected]','41244');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('4287','SALAD OF CHICKEN amp: MELON *','30','Patti 3Chickenbreasts: whole, boneless 1Cantaloupe 1/2lbBlack grapes 1/2lbAsparagus 1c.Chicken broth 1/2c.Dry white wine 1Garlic clove: crushed 3tbs.Capers 3tbs.Parmesan cheese: coarsely grated Dressing1/4c.Lemonjuice 1/4c.Oil 1/4c.Dry white wine 1Garlic clove: crushed ','Cu

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t cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil, steam ormicrowave until just tender. Cut asparagus into 2 inch lenghts. Combine broth, wine and garlic in a pan, add chicken: bringto a boil, reduce heat and simmer for5 minutes on each side, or until tender. Drain chicken, cool, and shred finely.Combine chicken, melon, grapes, asparagus and capers with dressing. Serve withparmesan cheese. Dressing: Combine all ingredients in a jar, shake well. ','Maria','41250','0','','','yes','yes','yes','yes','0','0','192.168.1.603','

[email protected]','41245');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4288','SAMOOSAS CHICKEN FILLING','30','500gChicken breasts 10mlCrushed garlic 5mlGrated fresh root ginger 1Green chili: finely chopped 2 1/2mlBorrie (tumeric) 10mlGaram masala 30mlChopped dhunia leaves (coriander) 1smallOnion: grated Salt: to taste ','Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together and rub into chicken fillets. steam for about 15 minutes over medium heat, flake and combine with rest of ingredients. allow to cool before filling samoosas.Fills 36 samoosas.The Cape Malay Cookbook.Courtesy of Jim Jamieson ','Maria','41251','0','','','yes','yes','yes','yes','0','0','192

.168.1.604','[email protected]','41246');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4289','SAN ANTONIO CHICKEN SALAD','30','2largeWhole chicken breasts, split, boned and skinned 1/2c.Pace Picante Sauce 1/2tsp.Ground cumin 1/4tsp.Salt 1/4c.Dairy sour cream 2tbs.Mayonnaise 1Ripe avacado 1c.Sliced celery Bibb or leaf lettuce leaves 4Crisply cooked bacon slices, crumbled ','Cut chicken into 1/2 quot: cubes. Combine Pace Picante sauce, cumin and salt in10 quot: slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl: cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise: mix well. Peel, seed and coarsely chop avacado. Add avacado a

nd celery to chicken mixture: mix lightly. Spoon onto lettuce-lined salad plates: sprinkle with bacon. Serve with additional Pace Picante Sauce. ','Maria','41252','0','','','yes','yes','yes','yes','0','0','192.168.1.605','[email protected]','41247');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4290','SAN ANTONIOCHICKEN WITH PICANTE BLACK BEAN SAUCE','30','6Chicken breast halves, boned andskinned 2tsp.Ground cumin 1tsp.Garlic salt 1tbs.Vegetable oil 1c.Black beans, canned, rinsed and drained 1cnWhole kernel corn, drained 2/3c.Pace Picante Sauce 1/2c.Diced red bell pepper 2tbs.Chopped cilantro ','Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12 quot: skillet over medium-high heat. Add chicken: cook 3 minutes.In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken: spoon bean mixture evenly over chicken. Reduceheat to medium: cook uncovered 6-7 minutes or until chicken is cooked through.Push bean mixture off chicken into skillet. Transfer chicken to serving platter,using a slotted spoon: keep warm. Cook bean mixture over high heat 2-3 minutesor until thickened, stirring frequently: spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce. ','Maria','41253','0','','','yes','yes','yes','yes','0','0','192.168.1.606','[email protected]','41248');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount`,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4291','SAN ANTONIO CHILE VERDE','

30','1mediumOnion: coarsely chopped 1Garlic clove: minced 1tbs.Vegetable oil 1cnNo salt added tomatoes - (16 oz.), chopped 3/4c.Clear chicken broth- (ready to serve, - with 1/3 less salt) 1tbs.Ground cumin 2Chicken breast

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halves 8oz.Canned whole green chilies - rinsed, drained, - and coarsely chopped 3tbs.Chopped cilantro 2tbs.Kikkoman Lite Soy Sauce ','Saute onion and garlic in hot oil in large saucepan or Dutch oven until soft. Stir in next 3ingredients. Arrange chicken, skin side down, in liquid. Cover and simmer 35minutes, or until chicken is tender. Remove pan fro heat. Remove chicken: cool. Shred chicken, discarding skin and bones. Return chicken to pan: stir in remaining 3 ingredients. Heat to serving temperature.Reprinted with the permission

of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias ','Maria','41254','0','','','yes','yes','yes','yes','0','0','192.168.1.607','[email protected]','41249');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4292','SANCOCHO','30','1tsp.Corn oil 3oz.Chicken breast: diced 3oz.Chicken thigh: diced 1c.Chopped onion 1/2c.Chopped celery 1/2c.Diced red bell pepper 1tsp.-Minced jalapeno, or up to.. 3tsp.Minced jalapeno 2tsp.Ground cumin 3c.Chicken broth 1c.Chopped plum tomatoes 1c.Fresh pumpkin* (or rutabaga) 4oz.Diced, pared sweet potato 1/2c.Corn kernels - fresh or frozen 2tbs.Minced cilantro or parsley 2c.Cooked white rice ','quot:There are ma

ny versions of this stew-soup in Central and South America. Scented with cumin,it makes a hearty supper on a chilly winter night. quot:In a medium nonstick saucepan, heat the oil over medium high heat. Add chicken: cook, turning frequently, until lightly browned on all sides. Remove chicken: set aside.Add onion: cookuntil golden. Add celery, bell pepper, jalapeno and cumin: cook, stirring, for3 minutes.Add broth, tomatoes, pumpkin and sweet potato: bring to a boil, reduceheat, cover and simmer until sweet potato is tender. Add reserved chicken andcorn: simmer 10 minutes longer.Sprinkle with cilantro and serve with rice.Each serving provides:* 1/4 FA, 2 V, 1 P, 1-1/2 B, 15 CPer serving:* 305 cal, 16 g pro, 50 g car,* 4 g fat: 1 g poly, 1 g mono, 1 g sat* 102 mg sod, 30 mg chol*Note:For best flavor, use small sugar pumpkins (about 2-3 pounds). Cutin half, remove seeds and string with a large spoon, peel and dice. Or you can bake the pumpkin whole in a roasting pan at 375 F for about 1 hour, or until it can be easily

pierced with a knife. Allow to cool: remove seeds and string, and scoop out flesh with a spoon. You may use prebaked or canned pumpkin in this recipe too.(Weight Watchers Magazine in association with The Rice Council and The Walnut Marketing Board)Reprinted with permission from USA Rice CouncilElectronic format courtesy of Karen Mintzias ','Maria','41255','0','','','yes','yes','yes','yes','0','0','192.168.1.608','[email protected]','41250');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4293','SANTA FE CHICKEN','30','Black Bean Relish: * 8Chicken Breast Halves: ** 1/4c.Vegetable Oil 2tbs.Lime Juice 1/2tsp.Salt 1/4tsp.Pepper 2Cloves Garlic:Finely Choppe 1/2c.Onion: Chopped, 1 Medium 14oz.Artichoke Hearts: *** ','* See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut into quarters. Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow glass or plastic dish. Mix remaining ingredients except the artichoke hearts: pour over the chicken. Cover and refrigerate for 1 hour. Set oven control to broil. Remove chicken from the marinade. Place chicken on a greased broiler pan (with out the rack): brush with the marinade. Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes. Turn chicken over and brush with the marinade. Arrange the artichoke hearts around the chicken. Broil until chicken is done, about 8 to 11 minutes longer. Serve with Black Bean Relish. ','Maria','41256','0','','','yes','yes','yes','yes','0','0','192.168.1.609','[email protected]','41251');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredie

nts` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys`,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4294','SANTA FE CHICKEN AVACADO MEL

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T','30','4tbs.Mayonnaise 2tbs.Freshly chopped cilantro leaves, divided 1/2tbs.Freshly squeezed lime juice Salt to taste Pepper to taste 2slSourdough bread, lightly toasted (thick slices) 2Cooked skinless, boneless chickenbreast halves 1Tomato, sliced 1Avacado, peeled and sliced 3oz.Sliced LORRAINE cheese ','Combine mayonnaise, 1-1/2 tablespoons cilantro, lime juice,salt and pepper. Spread on top of bread. Place chicken breast on bread. Layer tomatoes, avacado and Lorraine cheese. Broil sandwich until cheese melts. Sprinkle

with remaining cilantro. ','Maria','41257','0','','','yes','yes','yes','yes','0','0','192.168.1.610','[email protected]','41252');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4295','SATAY','30','40Wooden screwers 1 1/2lbBonelesschicken breasts 6Shallots 6Cloves garlic, peeled 1/4c.Coconut milk 2tbs.Lemon juice 1tbs.Brown sugar 1tsp.Coriander leaves 1/2tsp.Salt 1/4tsp.Whole cumin seeds 1/4tsp.Turmeric ','Soak skewers in cold water for1 to 2 hours before grilling. Cut meat into 3/4 inch pieces. Place in a mediumsized bowl. Iff using variety of meat, place each in a separate bowl. In a food processoror blender whirl together shallots, garlic, coconut milk, lemon juic

e, sugar, coriander, salt, cumim and turmeric to form a smooth paste. Combine with meat and marinate, covered in the fridge for 1 to 2 hours. Thread onto skewers without crowding, about 4 pieces per skewer. Grill or broil until crisp andbrowned, but still juicy, about 3 to 6 minutes, turning to cook evenly. Serve with satay kuah sauce. ','Maria','41258','0','','','yes','yes','yes','yes','0','0','192.168.1.611','[email protected]','41253');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4296','SAUCY CHICKEN WITH MUSHROOMS','30','2Whole Chicken breast (about 1/2 lb each) Teriyaki Sauce ','Cut Chicken breasts in hlf lengthwise and bone if diesired. ( I always ask the butcher to bone them.) Marinate in sauce inrefirgerator 2-3 hours. I often marinate all day or overnight if I

am going to be gone Oven broil or barbecue over charcoal, turning once. Baste with remain sauce during cooking.Food Exchange per serving: 3 LOW MEAT EXCHANGE:CAL: 165Brought to you and yours by Nancy O`Brion and her Meal-Master ','Maria','41259','0','','','yes','yes','yes','yes','0','0','192.168.1.612','[email protected]','41254');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4297','SAUTEEDCHICKEN AND GRAPES','30','4Chicken drumsticks 4Chicken thighs 4Chicken breasts Salt and pepper to taste Flour to dust the chicken 2tbs.Cooking oil 3/4c.Madeira or sherry 1/4c.Whipping cream 3Bay leaves 1Branch fresh thyme: -=OR=- 1tsp.-Dried thyme 2Chicken livers 1 1/2c.Seedless grapes ','PREHEAT OVEN TO 375F. Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess. Heat the oil in a large skillet over medium heat on the stove. Add chicken pieces,in batches, if necessary, without crowding the skillet, and brown on all sides until golden. Transfer the thighs and drumsticks to a large casseroleor Dutch oven as theyare done. Set the breasts aside. Add the Madeira, cream, bay leaves and thyme.Cover and place in the oven. After 10 minutes, add the liver and the breasts andreplace in oven for another 25 minutes. When it`s time to serve dinner, arrangechicken pieces on a serving platter and keep warm in the oven while finishing sauce. Remove bay leaves and thyme sprigs, pour sauce and livers into a blender or food processor and blend until smooth. Add salt as needed. Strain sauce into asaucepan, place over medium heat on the stove and add the grapes. Simmer for 2minutes to heat the grapes. Remove the chicken from the oven, spoon sauce and gr

apes over it and serve immediately. ','Maria','41260','0','','','yes','yes','yes','yes','0','0','192.168.1.613','[email protected]','41255');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstr

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uctions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4298','SAUTEED CHICKEN BREAST WITH WILD RICE SAUCE','30','310 oz pk frozen BYERLY`S WIL 1/3c.Butter or margarine 1/3c.Flour 1/2tsp.Salt 1/2tsp.Paprika 1/4tsp.Pepper 4Chicken breast halves skinle 8oz.Fresh mushrooms, sliced 1/4c.Brandy ','Prepare soup accordingto pkg. directions. Combine flour and seasonings. Coat chicken in flour mixture

. Melt margarine in heavy 12 quot: skillet. Saute chicken over medium heat untilgolden brown on both sides (about 5 min.). Stir in mushrooms, saute until browned (about 4 min.) Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, covered,until chicken is cooked through (about 10 min.), stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to heated serving platter. Serve with brown rice. Serve sauce in gray boat. **I put the browned chicken breastsin a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven for about 1-1/2 hrs. ','Maria','41261','0','','','yes','yes','yes','yes','0','0','192.168.1.614','[email protected]','41256');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,`

enRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('4299','SAUTEED CHICKEN BREASTS','30','Philly.Inquirer4WHOLECHICKEN BREASTS 2WHOLECHOPPED GREEN ONIONS 1tbs.VEGETABLE OIL 2tbs.RED RASBERRY VINEGAR 3tbs.UNSALTED BUTTER 1/2c EAVY CREAM REMOVE THESHIN AND BONE FROM FOUR CHICKEN BREASTS.HEAT 1 TABLESPOON OF ','VEGETABLEOIL AND THREE TABLESPOONS UNSALTED BUTTER IN A LARGE SAUTEE PAN HEAVY SKILLET,AND SAUTEE THE CHICKEN BREASTS OVER MEDIUM HIGH HEAT FOR 5 -10 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED AND OPAQUE.(DO NOT OVER COOK TRANSFER TO A PLATE AND KEEP WARM. ADD 2 CHOPPED GREEN ONIONS TO TRHE PAN AND COOK GENTLY FOR 1 MINUTE.STIR IN 2 TABLSPOONS MCLEAN RED RASBERRY VINEGAR,THEN QUICKLY STIR IN 1/2 CUP HEAVYCREAM.LET BOIL FOR 1 MINUTE AND SEASON WITH SALT AND PEPPER.SPOON SAUCE OV CHICKEN BREASTS AND SERVE.SERVES FOUR. ','Maria','41262','0','','','yes','yes','yes','yes','0','0','192.168.1.615','[email protected]','41257');INSERT INT

O `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('4300','SAUTEED CHICKEN PAPRIKA','30','3tb Matzomeal 1tb Paprika 1ts Dry mustard 1/4ts Salt, if desired 4Boneless chicken breast halves, skinless 4ts Peanut oil 1/3c Chopped onion 2Garliccloves, minced 3/4c Chicken broth 1/4c White wine 1sm Tomato, choppedand seeded Chopped fresh parsley a small bowl, blend matzo meal, paprika,dry mustard, salt the same skillet, heat remaining 1 teaspoon oil. Add the onion ','and pepper: mix well. Coat chicken evenly with mixture, reserving anyremaining mixture.2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken: cook 1 to 2 minutes on each sideor until lightly browned. Remove chicken from skillet: keep warm. and garlic: cook and stir until onion is tender. Add broth, wine and reserved matzo mixture: mix well. Return chicken to the skillet. Bring to a boil. Reduce heat: cover and simmer 7-9minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. Garnish with parsley. ','Maria','41263','0','','','yes','yes','yes','yes','0','0','192.168.1.616','[email protected]','41258');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4301','SAVORY CHICKEN','30','3Or 4 half chicken breasts, boned and skinned, Cut into pieces ','Savory Chicken is so fast and so good you will just want to stand and eatitout of the pan.(Home Spice Blend: use approximately the measurements below for s

pices. For the spice blend, combine cumin, cayenne pepper, thyme, garlic and onion powders, salt and flour. Increase the spice amounts if you are cooking morethan 2 1/2 pounds of chicken.)1 tsp cumin powder 1/4 tsp cayenne pepper 1 tsp c

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rushed thyme 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour2 Tbs butter 1or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 cupto 3/4 cup light beer This recipe doubles easily but don`t try to sautethe chicken all at once. After the chicken is skinned and boned, rub it with your home spice blend. If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes.Using a heavy 12-inch skillet,heat the butter and oil and add 1 cup of the chicken pieces at a time. Saute o

ver medium heat until golden. Remove to a plate. Saute the rest of the chicken,adding more oil if necessary. When all the chicken is sauteed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chiles andgarlic and add the beer. A great head of steam will rise up the the most wonderful aroma. Quickly now, clamp on the lid and turn the heat to low. Check every 5minutes and turn the chicken in the reducing broth. Cook for about 15 to 18 minutes.If the broth cooks away toward the end of the cooking, just add a tablespoon more beer. At the end you should be left with a nice thick glaze. Push thechicken around the beer glaze so it all gets coated. Thisis about the best tacomeat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan. ','Maria','41264','0','','','yes','yes','yes','yes','0','0','192.168.1.617','vasa

[email protected]','41259');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4302','SAVORYCHICKEN AND RICE IN A LOTUS LEAF (CHINA)','30','8largeDried lotus leaves 1c.Long-grain rice 3/4c.Sweet glutinous rice (see Note) 2c.Chicken stock 3Chinese sausages lop cheong) * 8Chinese dried black mushrooms ** 2tbs.Smalldried shrimp *** 1Whole chicken breast, boned and skinned 2tbs.Soy sauce,plus more for dipping 1tsp.Sugar 1/4tsp.White pepper 1tsp.Asian sesameoil Chicken Marinade1/2tsp.Grated ginger 2tsp.Soy sauce 2tsp.Dry vermouth or Shao Hsing wine 1/2tsp.Sugar 1/4tsp.White pepper 1tsp.Asian sesame oil ','* cut diagonally into 1-inch slices ** soaked in warmwater until soft and pliable (about 30 minutes) *** soaked in warm water for 30

minutesFoods wrapped in dried lotus leaves become infused with an exotic earthyflavor. If lotus leaves are not available, you can wrap the rice filling in oiled parchment. Besides being an unusual appetizer, this dish can be served as asnack, for lunch, or as a light meal. Note that the first step must be done the night before. Because lotus leaves vary so much in size, eight packets may require anywhere from four to ten leaves. (Larger leaves can be split in half, smaller leaves may need to be overlapped.)1. The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. Rinse and squeeze themdry. Mix the long- grain and glutinous rice together in a large bowl. Wash the rice under running cold water: gently stir and rub the grains between your fingers to loosen all the excess starch. Continue until the water runs clear. Drain thoroughly. Mix the rice with the chicken stock ina 2-quart saucepan: soak overnight in the refrigerator.2. The next day, set the saucepan of rice uncoveredover high heat: bring to a boil. Stir just enough to loosen the rice grains. Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to10 minutes. Put the sausages on top of the rice and cover the pan. Reduce the heat to low and cook for 20 minutes. Turn off the heat but do not remove the cover. Let the rice stand for 10 minutes, then, with a wet wooden spoon, transferit to a large bowl: set aside.3. Squeeze the mushrooms dry. Cut off the stemsat the base and discard them: cut the caps in half. Combine the marinade ingredientsin a medium bowl. Cut the chicken breast into 3/4-inch chunks and toss itwith the marinade. Add the mushrooms and marinate for 20 minutes. Drain and coarsely chop the shrimp.4. In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil: mix into the cooked rice. Add the chicken-mushroom mixture and the shrimp.5. Fold a lotus leaf in half and put it on a cutting board.

If the middle stem or edges are tough and hard, trim and discard them. (If theleaves are small, you may need to overlap halves.) Divide the rice mixture into 8 portions: place one portion in the center of a leaf half. Fold the edges ove

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r the rice to make a 4-inch square packet. Tie it with twine. Repeat with the remaining leaves and rice. Arrange the packets in a single layer in a bamboo steaming basket.6. Prepare a wok for steaming. Steam the packets over medium-highheat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping.NOTE: Sweet glutinous rice is also known as quot:sticky rice quot: because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf

-wrapped rice packages: it is called sweet rice because it is often used to makesweet dishes. Soak it overnight before cooking for the best results.Makes 8 packets.From quot:Asian Appetizers quot: by Joyce Jue, Harlow and Ratner, 1991. ISBN0-9627345-1-9.Posted by Stephen Ceideberg: December 6 1992.','Maria','41265','0','','','yes','yes','yes','yes','0','0','192.168.1.618','[email protected]','41260');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4303','SAVORY CHICKEN POT PIES','30','2Chicken breast halves 6Chicken thighs Salt Pepper 2tbs.Butter 2tbs.Oil 1cnChicken broth (49.5 oz) 1smallOnion, cut into quarters 1Celery stalk, cut into chunks 1smallCarrot, peeled, cut into chunks 

1/4c.Melted butter 1/4c.Flour 2tbs.Minced tarragon 1c.Pearl onions, peeled 1mediumPotato, peeled, cut into 1/2 quot: chunks 4smallCarrots, cut into 1/2 quot: diagonal slices (~1 1/2 c) 2c.Broccoli florets 1 1/2c.Quartered button mushrooms Rich pastry crust 2Egg yolks, beaten ','This refined version of an old American classic has a rich, flaky, meaty-tasting crust, thanks to its mixture of lard and chicken fat. The latter is a handy byproduct of the precooking of the chicken the day before. Make sure the chicken fat is good and cold when making the crust.Season chicken parts to taste with salt and pepper. Melt 2 tablespoons butter and oil together in soup pot. Add chicken and brown.Add chicken broth, quartered onion, celery chunks and carrot chunks and bring to boil. Reduce heat and simmer until chicken is tender, 20-30 minutes. Let cool.Cover and refrigerate overnight.Next day, skim cold chicken fat off top of broth. Reserve 1/4 cup fat for making Rich Pastry Crust. (Keep reserved chicken fat

inrefrigerator.)Heat broth and remove chicken. Skin and bone chicken parts. Discard skin and bones. Cut meat into 2 quot: chunks and set aside.Strain broth. Reduce over high heat to 3 cups. Combine 1/4 cup melted butter and flour in saucepan and gradually stir in broth. Bring to boil and boil 1 minute. Season to tastewith salt and pepper. Stir in tarragon.Cook pearl onions, potato, sliced carrotsand broccoli separately in boiling water until tender, 5-10 minutes each. Drain.Toss together cooked chicken, cooked vegetables and mushrooms. Stir in chicken-tarragon sauce. Divide into 4 (2 cup) oval casseroles.Make Rich Pastry Crust. Divide dough in half and gather into 2 small flattened rounds. Roll first half onlightly floured board to 1/4 quot: thick Cut dough to fit tops of 2 casseroles,leaving enough dough to overhang edges by 1 quot:. Repeat with second half of dough.Brush edges of casseroles with egg yolk and place crusts atop casseroles. Flute edges. Make 4 triangular cuts in center of each crust and fold back tips oftriangles. Brush crust with egg yolk (save egg whites for another use). Bake at400`F. until crust is golden brown and contents hot and bubbly, 20-30 minutes. Makes 4 servings.Each serving contains about: 1,364 calories: 3,243 milligrams sodium:343 milligrams cholesterol: 91 grams fat: 78 grams carbohydrates: 57 gramsprotein: 1.09 grams fiber. ','Maria','41266','0','','','yes','yes','yes','yes','0','0','192.168.1.619','[email protected]','41261');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4304','SAVORY CHICKEN WITH PINE NUTS','30','1c.Chicken breast diced 1/2c.Pine nuts 1/2c.Bamboo shoots, diced 2tbs.Garlic, minced 2tbs.Green onions, finely chopped 4tbs.Vegetable oil 1------chicken m

arinade------ 1tbs.Corn starch 2tbs.Water 1tbs.Chinese wine 2tsp.Soysauce 1-----------sauce------------ 1tbs.Soy sauce 1tbs.Water 2tsp.Hoisin sauce 1tsp.Oyster sauce 1tsp.Chili bean sauce 1tsp.Sugar 1tsp

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ops) 2tbs.Sesame seeds (optional) - toasted Sesame Dressing1/4c.Chicken broth 1tbs.Peanut oil 3tbs.Rice or white wine vinegar 3tbs.Soysauce 1tsp.Sesame oil ','Salad: Combine all ingredients: stir well. Serve at room temperature or slightly chilled.Sesame Dressing: Combine all ingredients in jar: cover tightly and shake vigorously. Makes about 3/4 cup.Each serving provides:* 261 calories* 18.8 g. protein* 5.2 g. fat* 33.5 g carbohydrate* 1.6 g dietary fiber* 877 mg. sodium* 40 mg. cholesterol NOTE: Optional ingr

edients are omitted from the nutritional analysis. When ingredient choices appear in a recipe, the first ingredient is used for calculation.Reprinted with permission from USA Rice CouncilElectronic format courtesy of Karen Mintzias','Maria','41273','0','','','yes','yes','yes','yes','0','0','192.168.1.626','[email protected]','41268');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4311','SESAME CHICKEN TERIYAKI','30','2tbs.Teriyaki Sauce 1tbs.Water 2Cloves Garlic, minced 1/4tsp.Ground ginger 6oz.Chicken Breast halves * 1/4tsp.Sesame Seeds, toaster ','* boned, skinless chicken breast halves, cut into 3/4 quot: wide strips For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic,

and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirringoccasionally. Drain.Thread chicken, accordian-style, on two 10-12 quot: skewersor four 6 quot: skewers. Place on the unheated rack of a broiler pan. Broil 4-5quot: from heat for 3 minutes. Turn chicken and broil 2-3 minutes more or tillchicken is tender and no longer pink. Sprinkle with toasted sesame seeds. Microwave Directions:Prepare as above, except thread marinated chicken on four 6 quot:bamboo skewers and place in 8x8x2 quot: baking dish. Microcook, covered with waxed paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no longer pink. Give dish a half-turn every 2 minutes.Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium. ','Maria','41274','0','','','yes','yes','yes','yes','0','0','192.168.1.627','[email protected]','41269');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àd

dDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4312','SESAME CHICKEN WITH BROCCOLI','30','1c.Chicken breast: skinned bonnedamp: cut into cubes: 1c.Chicken seasoning: 1/2tsp.Paprika: 1tsp.Gingerroot: minced 2tbs.Toasted sesame seeds: 1/2c.Onion: chopped 5tbs.Orange juice: concentrate 1/4c.Water 1lbBroccoli: coarsely chopped 1Lemon: ','Combine all ingredients except broccoli and lemon in bowl, cover and marinated for at least 30 minutes. Heat wok or skillet over medium hight heat. Stir-fry chicken mixture and broccoli for 15 minutes or until broccoli is just tender.Do not overcook. Serve with fresh lemon wedges. Food Exchange per serving: 1LEAN-MEAT EXCHANGE + 1 VEGETABLES EXCHANGE 1 FAT EXHANGE(Sesame seeds has some oils), + 1/4 FRUIT EXCHANGEHealth Eating Guide amp:amp: Cookbook by Georage MateljanBrought to you and yours via Nancy O`Brion and her Meal-Master ','Maria','41275','0','','','yes','yes','yes','yes','0','0','192.168.1.628','[email protected]','41270');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4313','SESAME CHICKEN WITH HONEY DIP','30','30-minutes preparation time 10-minutes cooking time Ingredients1 1/2Mayonnaise Dry mustard Onion: minced Chicken breasts: skinless boneless, poached and cut crosswise into 1/2inch strp 1/2Seasoned bread crumbs 1/4Sesame seeds Honey Dijon mustard shallow bowl, toss bread crumbs and sesame seeds to mix. Roll ','1. Preheat oven to 425F. In a mdeium-size bowl, combine 1/2 cup of the mayonnaise, dry mustard, and onion: mix to blend will. Add chicken and toss to coat.chicken cubes in

bread crumbs to coat. Place ina single layer on a baking sheet and bake for 10minutes, until lightly borwned and crisped.3. Meanwhile, blend remaining 1 cupmayonnaise with honey and Dijon mustard. Serve as a dipping sauce with chicken

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From: 365 Ways to Cook Chicken ','Maria','41276','0','','','yes','yes','yes','yes','0','0','192.168.1.629','[email protected]','41271');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4314','SHANGHAI DRUNK CHICKEN','30','1 1/2lbChickenbreasts 2tsp.Salt 2Whole green onions 1/2c.Dry sherry 2Thin slices

fresh ginger, crushed with the side of a cleaver ','Split chicken breasts inhalf. Rub with salt, cover and chill for 2 hours. Pour off any liquid that forms, and place chicken in a heatproof bowl that will fit inside a steamer. Coverwith onions and ginger. Steam over boiling water for 30 minutes.Remove from heat and let chicken and cooking juices cool. Pull meat off bones in large piecesand place in a plastic bag with cooking juices and sherry. Seal bag and refrigerate for at least one day or as long as four. Turn bag occasionally to distribute marinade. To serve, remove meat from marinade, cut in bite-size pieces, andarrange on a serving dish. ','Maria','41277','0','','','yes','yes','yes','yes','0','0','192.168.1.630','[email protected]','41272');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions`,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRat

ing` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4315','SHANTUNG CHICKEN','30','1Chicken breast, skinnedand boned 2tbs.Corn starch 3tbs.Soy sauce 1tbs.Sherry 1Garlic clove,minced 3tbs.Oil 1tbs.Sesame seeds, toasted 1/2lbBean sprouts 1Greenonion bunch 1tbs.Ginger root (fresh), slivered ','Slice onions, separatewhite from green parts.Cut chicken into thin narrow strips. Combine about 1 T cornstarch, about 1 T soy sauce, and sherry with garlic in dish, mix with chickenand set aside.Blend remaining 1 T cornstarch, remaining 2 T soy sauce and 1 cup water: set aside.Heat about 1 T oil in a wok. Stir fry chicken for one minute: remove and set aside.Heat about 2 T oil in the wok. Add bean sprouts, white part of onion and ginger. Stir fry for 3 minutes. Return chicken to wok: add soy sauce mixture, green onions and sesame. Bring to boil, cook till thick. Serve over noodles or rice. NOTES:* Quick Asian-style chicken breast. Yield:

Serves 2-3.: Difficulty: easy to moderate.: Time: 20 minutes.: Precision: approximate measurement OK.: Katherine Rives Albitz: Hewlett-Packard, Ft. Collins, Colorado, USA: hplabs!hpfcla!hpcnof!k_albitz: Copyright (C) 1986 USENET Community Trust','Maria','41278','0','','','yes','yes','yes','yes','0','0','192.168.1.631','[email protected]','41273');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4316','SHORT NOTICE CHICKEN SAUTES','30','Start With4Chicken breasts:boneless and skinless Zesty Chutney Breasts1tbs.Butter 1/4c.Orange juice 2tbs.Mango chutney Or:Herbed Parmesan Breasts1Egg: beaten 1/4c.Bread crumbs, dry 2tbs.Parmesan cheese: grated 1tbs.Parsley: fresh, chopped 1tbs.Butter Or:Paprika Stroganoff Breast1/16tsp.Paprika 1pinchBlack pepper 1/4c.Onion: minced 1tbs.Butter 1/4c.Sour cream Or: Peppery Mustard Breasts2tbs.Dijon mustard 1c.Sour cream Green peppercorns: rinsed Or: Orange Honey Breasts2tbs.Butter 1Orange: juice of 1tbs.Honey, liquid 1/4tsp.Ginger, ground 1/4tsp.Curry powder ','ZESTYCHUTNEY: Saute 4 breasts in butter for 4 minutes per side. Stir inorange juice and mango chutney into pan juices. Cover and simmer 2 minutes.HERBEDPARMESAN: Dip chicken into beaten egg. Stir dry bread crumbs withgrated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side.Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream.PEPPERYMUSTARD: Whisk Dijonwith sour cream and drained and rinsed greenpeppercorns. Spoon over sauteed chic

ken (4 min per side).Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes.SERVES:2-4 (depending on appetites) ','Maria','41279','0',''

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,'','yes','yes','yes','yes','0','0','192.168.1.632','[email protected]','41274');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4317','SHREDDED CHICKEN SALAD WITH CILANTRO','30','3lbWhole chicken breasts Salt 1/4c.Light vegetable oil 2c.Chopped Vidalia onions 3/4c.Walnuts, lightly toasted 1/4c.Finely chopped

scallions 3/4c.Finely chopped cilantro 1 1/3c.Homemade mayonnaise You may use commercial mayo Fresh ground black peppe ','Place the chicken breasts in a saucepan with enough water to cover. Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool.Remove and discard the skin. Removethe chicken from the bones and tear the meat into shreds. Place in a salad bowland set aside. Heat the oil in a medium-size skillet over medium-high heat. Saute the onions, stirring, until deep golden brown, about 20 minutes. Drain the onions and add them to the chicken. Cool to room temperature. Add the walnuts, scallions, and cilantro to the chicken. Toss with the mayonnaise and season with salt and pepper. Serve the salad at room temperature. ','Maria','41280','0','','','yes','yes','yes','yes','0','0','192.168.1.633','[email protected]','41

275');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4318','SHREDDED CHICKEN WITH SESAME SEEDS','30','1/2lbBoneless chicken breasts skinned 1Egg white 1/2tsp.Salt 2tsp.Cornstarch 2/3c.Oil, preferably peanut 1tbs.White sesame seeds(untoasted) Sauce1tsp.Dark soy sauce 1tsp.Chinese black rice vinegar =OR=- Cider vinegar 1/2tsp.Seame oil 1tsp.Sugar 2tsp.Rice wine ordry sherry Optional ingredients 1/2tsp.Roasted Sichuanpeppercorns 2tsp.Finely chopped scallions ','CUT THE CHICKEN BREASTSinto fine shreds 3 inches long. Mix them with the egg white, salt and cornstarch. Chill for about 20 minutes. Heat the oil in a wok or large skillet until moderately hot. Add the chicken mixture and stir-fry it quickly in the oil to keep it

from sticking. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat until it is hot. Add the sesame seeds and stir-fry them for 1 minute or until slightly brown. Add the sauce ingredients and bring to a boil. Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let cool and serve at room temperature. ','Maria','41281','0','','','yes','yes','yes','yes','0','0','192.168.1.634','[email protected]','41276');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4319','SHRIMP `N` CHICKEN GUMBO','30','2lbChicken breast halves, skinned 2qt.Water 1/2c.All-purpose flour 2c.Chopped onion 1 3/4c.Chopped celery 1 1/2c.Chopped green pepper 1/2c.Chopped green onions 4Garlic cloves,minced 2tbs.Vegetable oil 1 1/2tsp.Dried thyme 1tsp.Dried oregano 1/2tsp.Pepper 3Bay leaves 1cnReady-to-serve chicken broth (14.5 ounces) 1cnTomato paste (8 ounces) 1/2lbSmoked sausage, sliced 1lbUnpeeled medium-size fresh shrimp Hot cooked rice ','Combine chicken and water in a Dutchoven: bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done. Remove chicken from broth: set aside to cool. Strain broth, if desired, and transfer to a large container: set aside. Bone and chop chicken: setaside.Place flour in a 15x10x1-inch jellyroll pan. Bake at 350 degrees for45 minutes to 1 hour or until very brown: stirring every 15 minutes. Set aside.Cook onion and next 4 ingredients in oil in Dutch oven overmedium-high heat, stirring

constantly, until tender. Add browned flour, thyme, and next 3 ingredients, stirring until smooth. Add reserved broth, chicken, canned broth, tomato paste, andsausage. Bring to a boil: reduce heat, and simmer, uncovered, 1 hour.Peel and de

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vein shrimp: add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Remove and discard bay leaves. Serve over rice. Yield: 4 1/2 quarts. ','Maria','41282','0','','','yes','yes','yes','yes','0','0','192.168.1.635','[email protected]','41277');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4320

','SHRIMP AND CHICKEN IN TOMATO SAUCE','30','1tbs.Olive oil 1/2c.Finely chooped onion 1/3c.Finely chopped celery 1/3c.Finely chopped carrot 4tsp.Finely chopped shallots 1/2tsp.Minced garlic 2c.Crushed canned tomatoes 2tbs.Tomato paste 1/2c.Dry white wine 1/4tsp.Dried tarragon Salt and pepper 12oz.Chicken breast 2tbs.Butter 1lbRaw shrimp, peeled and Deveined 2tbs.Cognac 1/2tsp.Fresh chopped tarragon 1/2tsp.Finely fresh choppedparsley ','1) Heat the oil in a saucepan and add the onion, celery, carrot,1 ts shallots and the garlic. Cook, stirring, until the onion is wilted.2) Add the tomatoes, tomato paste, wine, and dried tarragon. add salt and pepper to taste. Bring to a boil and let simmer about 15 minutes.3) Meanwhile, cut away all membranes and fat attached to the chicken breast. cut the chicken into 1/2-in wide shreds.4) Melt the butter in a skilletand, when it is quite hot but not brown,

add the chicken. Sprinkle with salt and pepper to taste. Cook, stirring to separate the pieces, about 45 seconds. Add the shrimp and stir. Cook, stirring occasionally, about 1 minute.5) Add the remaining shallots, and sprinkle over the cognac. Add the fresh tarragon and parsley. Stir in the tomato sauce and bring to aboil. then serve. ','Maria','41283','0','','','yes','yes','yes','yes','0','0','192.168.1.636','[email protected]','41278');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4321','SHRIMP CHICKEN AND BACON','30','Philly.Inquirer1/4lbBACON,CUT IN 1/4 quot: DICE 2tsp.FINELY MINCED ONION 1c DRY WHITE WINE 1tsp.CELERY SEEDS 11/2 lb BONELESS SKINLESS 1c CHICKEN BREASTS,1 quot:STRIPS 1tsp.ANISE OR FENNEL SEEDS 3SPRIGS FRESH TARRAGON LEAVES OR 1 T

B DRIED 12RAW JUMBO SHRIMP CLEANED 5c FISH STOCK OR CHICKEN BROTH 2cBROCCOLI FLORETS 3/4c MILK 1tbs.FINELY MINCED GARLIC SALT AND FRESHLYGROUND PEP SET LARGE HEAVY PAN OR DUTCH OVEN ON STOVE OVER LOW HEAT AND COOK ADD,CHICKEN,SHRIMP,STOCK,GARLIC,ONION,CELERY SEED,AND ANISE.REDUCE HEAT TOSERVE USE SLOTTED SPOON TO TRANSFER BACON,SHRIMP,CHICKEN TO SOUP ','BACON.STIRRING,2 MINUTES WITHOUT BROWNING.ADD WINE,INCREASE HEAT TO HIGH.BRING LIQUID TO BOIL AND COOK 1 MINUTE TO BURN OFF ALCOHOL.TO MEDIUM.IF USING DRIED TARRAGON ADD IT NOW.COVER AND COOK 3 MINUTES.ADD BROCOLI AND MILK AND COOK UNCOVERED ANOTHER 2 MINUTES.SEASON TO TASTE WITH SALT AND PEPPER.BOWLS.RETURN BROTH TO BOILADD BUTTER.TURN OF HEAT ADD CHOPPED FRESH TARRA LEAVES IF USEING FRESH. MAKES SIX SERVINGS. ','Maria','41284','0','','','yes','yes','yes','yes','0','0','192.168.1.637','[email protected]','41279');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4322','SHRIMP SAUCE MIXED VEGETABLES AND SHREDDED CHICKEN','30','2c.Mung bean sprouts 8Nami dried black mushrooms 1largeGreen bell pepper 1/2Stewed chicken breast 8Green onions 1tsp.Fresh ginger root 2tbs.Peanut oil 3/4c.Rich chicken stock 1tbs.Medium sherry 1/2tsp.Sugar 1/2tsp.Shrimp sauce 1tsp.Thick cornstarch paste ','Preparation: Wash and soak mushrooms in warm water for 45 minutes: remove stems: slice caps in thin strips. Wash bell pepper: slice in half lengthwise: slice in long, thin strips. Remove chicken meat from bone: pick meat apart into shreds. Wash green onions: cut off roots and discard: shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces.Place bean sp

routs and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water: flush vegetables with cold water.Stir-frying: Heat oil in wok until it just begins to s

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moke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks: stir-fry another30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar: bring to boil: then add shrimp sauce and cornstarch paste: stir liquids untilfairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tendto thin as sprouts give off liquid, so be sure itis thick to start. ','Maria','41285','0','','','yes','yes','yes','yes','0','0','192.168.1.638','vasan

[email protected]','41280');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4323','SHRIMP,CHICKEN AND BACON IN A POT','30','1/4lbBacon: cut in 1/4-in dice 1c.Dry whitewine 1 1/2lbChicken breast meat cut into 1-in strips 12Raw jumbo shrimp peeled and deveined 5c.Fish stock or chicken broth 1tbs.Finely minced garlic 2tsp.Finely minced onion 1tsp.Celery seed 1tsp.Aniseed or fennel seed 3Sprigs fresh tarragon leaves only, chopped, -OR- 1tbs.-Dried tarragon leaves 2c.Broccoli florets 3/4c.Milk Salt: to taste Freshly ground pepper to taste 2tbs.Unsalted butter ','SET A LARGE, HEAVY POT or Dutch ovenon the stove over low heat and cook the bacon, stirring, for 2 minutes without b

rowning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, addit now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired.To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli tosoup bowls. Return the broth to a boil and add the butter. Turn off heat and addthe chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it intothe garnished bowls at the table. ','Maria','41286','0','','','yes','yes','yes','yes','0','0','192.168.1.639','[email protected]','41281');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`

,èmail` ,`rss_date` )VALUES ('4324','SHRIMP, CHICKEN, AND PINAPPLE KEBABS','30','3/4c.Jalepeno baste** 2tbs.Fresh lemon juice 36Jumbo shrimp, shelled 1 1/2lbBoneless chicken breast 1Pinapple Vegetable oil ','**Jalepeno baste: Seed and coarsely chop 2 jalepeno peppers. Saute in oil until soft, and add 1 heaping tb of sugar. Puree. Add a little oil if the mixture seems too thick.Cut chicken into 3/4 inch chunks. Peel and core pinapple and cut into chunks.Combine jalepeno baste with with lemon juice and heat through. Thread the shrimp, the chicken, and the pinapple, alternating them, onto the skewers. Brush withthe jalepeno mixture, sprinkle with salt and pepper, and grill for 6 - 7 minutes over glowing coals until done.OR broil in the oven. OR cook 10 minutes in theJet-Stream Oven. ','Maria','41287','0','','','yes','yes','yes','yes','0','0','192.168.1.640','[email protected]','41282');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4325','SHRIMP-AND-CHICKEN CURRY','30','1c.Chicken stock OR low-sodium chicken broth 1c.Clam juice 1tbs.Vegetable oil 3Italian sausages cut into 1-in slices 1mediumOnion: finely diced 1 1/2c.Uncooked long grainrice 2Jalapeno peppers seeded and finely minced 4tbs.Curry powder 1/2tsp.Thread saffron 1/2tsp.Ground coriander 1/4tsp.Fennel seeds 1/4tsp.Ground cumin 2tbs.Chopped fresh dill: -=OR=- 1tbs.-Dried dill 2lbChicken breast meat cut into 6 pieces 1c.Unsweetened coconut milk Canned or Fresh (ifunavailable, use all stock) 12Jumbo shrimp peeled and deveined 12Clams 12Mussels Condiments Optional ingredients Lemon pickle, Optional ingredients Garlic pickle, Optional ingredients Mustard Seeds, Papaya Chutney, optional(See RECIPE) ','PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small panor pot. Cover and bring to a boil over high heat. In a Dutch ove

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n or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fatand return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron,coriander, fennel and cumin. (If using dried dill, add it now.) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 mi

nutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney. ','Maria','41288','0','','','yes','yes','yes','yes','0','0','192.168.1.641','[email protected]','41283');INSERT INTO `rimjimar _addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4326','SICHUAN CASHEW CHICKEN','30','8oz.Chicken breasts 1/2Egg white 1tsp.Cornstarch 1pinchSalt Oil for fying 3Green peppers 3 1/2oz.Bamboo shoots (parboiled) 2oz.Cashew nuts 1tsp.Garlic, choppe

d 1tbs.Rice wine Optional ingredients 1pinchMsg Sauce1tbs.Soybean paste 1tbs.Soy sauce 2tsp.Sugar 1/2tbs.Vinegar 1/4tsp.Salt ','1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. 2. heat some oil until fairly hot and fry the diced chichen. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.4. cut the parboiled bamboo shoots to the same size as the peppers. mix thesauce ingredients together in a bowl. 5. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. 6. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with rice wine, and pourin the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) toheighten the flavor./\/\ara Kent ','Maria','41289','0','','','yes','y

es','yes','yes','0','0','192.168.1.642','[email protected]','41284');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('4327','SICILIAN PASTA SALAD PICCATA','30','2c.Rotini macaroni, uncooked 1lbChicken breasts, boneless and skinned 1/2c.Dry white wine 1/2c.Water 1/3c.Olive oil or vegetable oil 2tbs.White wine vinegar 2tbs.Lemon juice 2Cloves garlic, minced 1/2tsp.Salt 1/4tsp.Coarsely ground black pepper 1 1/2c.Thinly sliced sweet red pepper, cut in 2-inch lengths 1/2c.Chopped fresh parsley 1/2c.Sliced green onion 2tbs.Capers ','Cook pasta according to package directions: drain. Rinse with cold waterto cool quickly: drain well. In a small saucepan, place chicken breasts: coverwith wine and water. Simmer, uncovered, about 20 minutes or until done: discard liquid. Set chicken aside to cool. Cut chicken into strips.In a small bowl,whisk together oil, vinegar, lemon juice, garlic, salt and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion andcapers: mix thoroughly. Cover: refrigerate.8 servingsSOURCE: Sunday Newspaper_ ( ___\ \ (__() `- (___() (__() (_()__.- .... *Another* quot:thumb`s up quot:dish from Sandee`s Kitchen! :-) ','Maria','41290','0','','','yes','yes','yes','yes','0','0','192.168.1.643','[email protected]','41285');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4328','SIMPLE CHICKEN ITALIANO','30','3/4lb Thin strips chicken breast 3/4c Reduced calorie Italian dressing 1pk Green Giant

American Mixtures California Style Frozen Vegetables (16 oz) Hot cooked pasta Grated parmesan cheese (opt) large skillet, combine chicken and about 1/3 of the Italian ','dressing.2. Saute until chicken begins to brown.3. Add ve

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getables and remaining dressing. Cover: simmer 7-9 minutes until vegetables arecrisp-tender, stirring frequently. Serve over pasta: sprinkle with cheese. ','Maria','41291','0','','','yes','yes','yes','yes','0','0','192.168.1.644','[email protected]','41286');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4329','S

INGAPORE STIR-FRIED RICE STICK NOODLES','30','Stephen Ceideburg 6Dried Chinese black mushrooms 1/2lbRice stick noodles (about 1/16-inch thick) 3tbs.Peanut or corn oil 2Quarter-size slices fresh ginger 1/2tsp.Salt 1/2lbMedium shrimp, shelled and deveined 1Whole chicken breast, skinned, boned and cutinto shreds 1/4lbChinese barbecued pork, cut into match stick strips 1smallOnion, cut lengthwise into thin slices 1Stalk celery, cut into diagonal thin slices 1/4lbFresh snow peas, stems removed and julienned 1/2Green bell pepper, seeded and thinly sliced 2Green onions, cut into 1 1/2-inch lengths 1To 2 tablespoons Indian Madras-style curry powder 1tsp.Sugar 1tbs.Dark soy sauce 1tbs.Light soy sauce, or more if needed 4tbs.Chicken stock, or more if needed. ','In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings

borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore.Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices.Bring a large pot of water to a boil. Add noodles: using chopsticks, stir and loosen noodles. When softand pliable, about 30 seconds, drain them into a colander. Cover and let cool.Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork: stir-fry until shrimp and chicken feel firmto the touch, about 1 minute. Remove and set aside. Pick out and discard ginger.To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion: stir- fry until tender and crisp (1to 2 minutes). Push vegetables to side of wok. Add curry powder to centerof wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Mix.Add noodles: combine,with vegetables

by using chopsticks, to lift, shake and separate strands of noodles, until theyare evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stockif noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through.PERSERVING: 665 calories, 46 g protein, 61g carbohydrate, 26 g fat (7 gsaturated amp:amp:4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.Joyce Jue writing in the San Francisco Chronicle, 8/7/91. ','Maria','41292','0','','','yes','yes','yes','yes','0','0','192.168.1.645','[email protected]','41287');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4330','SIZZLING RICE SOUP #2 (CHICKEN)','30','1c.Long grain rice 1c.Water 1Whole chicken breast 3tbs.Cornstarch 3tbs.Water 1tbs.Soy sauce 6c.Chicken stock 2c.Shredded watercress, OR 2c.Lettuce OR spinach, shredded 1/2c.Finely chopped green onions 1tsp.Dark sesame oil (opt) Salad oil for deep frying ','Preparation: Skin, bone and cut the chicken breast into julienne strips.Rice: In a large heavy saucepan or Dutch oven, combine rice and water over high heat. Bring to a boil, cover, reduce heat to medium and cook 10 minutes. Dropheat to low and cook for an additional 30 minutes without removing the lid. Thecrusty rice around the sides and bottom will stick to the pan. This will be usedin the soup. Take off the top layer of softer rice and reserve for another use.Lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low. Ifthe rice is dried at room temperature, allow 12-24 hours before deep frying.Soup: Toss the strips of chicken breast with 1 tablespoon of the cornstarch. Set asi

de. In a small container, combine remaining 2 tablespoons of cornstarch with water and soy sauce. Heat stock just to boiling. Stir in soy mixture and chicken. Simmer 5 minutes. Add the shredded greens, onions and sesame oil, if desired. Kee

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p the soup hot (but not boiling) while frying rice. Heat oil to 375 degrees in adeep-fryer or heavy saucepan. Fry rice 3 to 5 minutes until puffed and lightlybrowned.Be watchful, because it can burn quickly. Lift rice out of the fat witha slotted spoon. Drain the rice on paper towls and place in a heated tureenor individual bowls. Pour in the soup. Serve at once. Additional fried rice may be passed during the course. ','Maria','41293','0','','','yes','yes','yes','yes','0','0','192.168.1.646','[email protected]','41288');INSERT INTO `rimjimar

_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4331','SKILLET CHICKEN PAELLA','30','11/4 lb Chicken breast, boneless 1tbs.Olive or cooking oil Medium onion chopped 2x Cloves garlic, minced 21/4 c Fat-free chicken broth 1c Uncooked long grain rice 1tsp.Dried oregano, crushed 1/2tsp.Paprika 1/4tsp.Salt 1/4tsp.Pepper 1/8tsp.Ground saffron or turmeric 1cn(14 1/2 oz.) stewed tomatoes Med. sweet red pepper 3/4c Frozen peas Remove skin from chicken breast. Rinse andpat dry with paper Add onion and garlic to skillet: cook till tender but notbrown. Coarsely chop stewed tomatoes and add with their juice to the PER SERVING: calories - 297, fat - 6 g., cholesterol - 50 mg., FROM: Better Homes

and Gardens Magazine September 1992 issue ','towels. Cut into bite-sized strips. In a 10 inch skillet cook chicken strips, HALF at a time, in hot oil for 2to 3 minutes or tillno longer pink. Remove chicken from skillet.Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffronor turmeric. Bring to boiling. Reduce heat.Simmer, covered, about 15 minutes.pan. Add sweet red pepper which has been cut into strips and frozen peas. Cover andsimmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through.Makes 6 main-dish servings.protein - 24 g., carbohydrate - 36 g., fiber - 2 g., sodium - 642 mg. (To further lower sodium content, use low-sodium chicken broth, no salt added tomatoesand lite-salt.) ','Maria','41294','0','','','yes','yes','yes','yes','0','0','192.168.1.647','[email protected]','41289');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted

_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4332','SKILLET CORN AND CHICKEN','30','1tbs.Margarine 4Chicken breast halves skinless, boneless 1cnGolden Corn Soup 1/2c Milk 2c Broccoli flowerets 1/2c Chedder cheese, shredded 1/8tsp.Pepper In skillet, inhot margarien, cook chicken 10 minutes or until browned. In skillet, combineremaining ingredients. Heat to boiling. Return Cover: cook over low heat 10minutes or until chicken is no longer pink Garnish with tomato wedges and fresh thyme if desired. *Campbell`s New ','Remove: set aside. Spoon off fat.chicken to skillet.and broccoli is tender-crisp, stirring often.Golden Corn Soup ','Maria','41295','0','','','yes','yes','yes','yes','0','0','192.168.1.648','[email protected]','41290');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4333','SLICED CHICKEN BREAST ON CAPONATA','30','2tsp.Olive oil, preferably extra virgin 2smallOnions (3 ounces each), halved, thinly sliced lengthwise 1Clove garlic, minced 1 1/4c.Diced pared eggplant 1c.Diced bell peppers, combination yellow and red 3/4c.Diced zucchini (with peel) 1/4c.Chicken broth 1tbs.Plus 1 teaspoon balsamic or red wine vinegar 2mediumPlum tomatoes, diced 1tbs.Dried currants or raisins 1tbs.Capers, rinsed, drained 1/4tsp.Salt 1/4tsp.Freshly ground pepper to taste 1tsp.Vegetable oil 1Whole, boneless, skinless chicken breast, split 1/4c.All-purpose flour 1tsp.Fresh thymeleaves or large pinch dried ','1. Heat olive oil in large non-stick skilletover medium-high heat. Add onions and garlic: cook, stirring occasionally, unti

l onions are softened, about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat until softened, about 5 minutes. Stir in tomatoes, currants, capers,

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and1/4 teaspoon each salt and pepper: cook about 5 minutes longer. Set caponataaside. 2. Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt, then coat lightly with flour. Add to oil and cook,turning once, just until cooked through, 4-5 minutes each side. 3. Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot. 4. Slice chicken diagonally into3/4-inch thick strips. Spoon caponata onto serving plates and top with chicken strips. Serve hot. ','Maria','41296

','0','','','yes','yes','yes','yes','0','0','192.168.1.649','[email protected]','41291');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4334','SLOW-POKE JAMBALAYA','30','1Bell pepper,chopped 1Onion,chopped 2Med tomatoes,chopped 1c.Chopped celery 1Clove garlic,crushed 2tbs.Minced parsley 2tsp.Chopped thymeleaves 2tsp.Oregano leaves,chopped 1/8tsp.Cayenne 1/2tsp.Salt 4oz.Smoked sausage,chopped 8oz.Chicken breast,chopped 2c.Beef broth or bouillon 1/2lbCooked shelled shrimp 1c.Cooked rice ','Shell shrimp, halve lengthwise.In slow cooker,combine all ingred. except shrimp amp:amp: rice. Cover amp:amp: cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp amp:a

mp: cooked rice. Cover: cook on high 20-30 minutes. Source: quot:Crockery Favorites quot: by Mable Hoffman amp:amp: The Hamilton Journal From Robbie Shelton`sDatabase. ','Maria','41297','0','','','yes','yes','yes','yes','0','0','192.168.1.650','[email protected]','41292');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4335','SLOW-POKE JAMBALAYA BSWN00A','30','1Bell pepper,chopped 1Onion,chopped 2Med tomatoes,chopped 1c.Chopped celery 1Clove garlic,crushed 2tbs.Minced parsley 2tsp.Chopped thyme leaves 2tsp.Oregano leaves,chopped 1/8tsp.Cayenne 1/2tsp.Salt 4oz.Smoked sausage,chopped 8oz.Chickenbreast,chopped 2c.Beef broth or bouillon 1/2lbCooked shelled shrimp 1c.Cooked rice ','Shell shrimp, halve lengthwise.In slow cooker,combine all ing

red. except shrimp amp:amp: rice. Cover amp:amp: cook on low 9-10 hours. Turnslow cooker on high, add cooked shrimp amp:amp: cooked rice. Cover: cook on high 20-30 minutes. Source: quot:Crockery Favorites quot: by Mable Hoffman amp:amp: The Hamilton Journal From Robbie Shelton`s Database. ','Maria','41298','0','','','yes','yes','yes','yes','0','0','192.168.1.651','[email protected]','41293');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4336','SM CHICKEN FAJITAS','30','1lbChicken Breast: boneless and skinless *******Sauce******* 1/2c.Soy Sauce 1c.Orange Juice 1tbs.Lemon Juice 1tsp.Sugar 2Cloves Garlic:crushed 1/2tsp.Ginger ******************** 1tbs.Oil 1mediumOnion: sliced 1Green pepper: sliced 1Red Pepper: sliced 12Flour Tortillas (6-8 inch) ','-VIVIAN THIELE NRHF19C Cut chicken breasts into strips 1/4 quot: thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppersuntil all pink coloris gone from chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6X 6 inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets. Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining ingredients. Makes 12 pockets. ','Maria','41299','0','','','yes','yes','yes','yes','0','0','192.168.1.652','[email protected]','41294');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hi

ts` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4337','SMOKED CHICKEN AND PEPPERONI GUMBO','30','1/4tsp.White pepper 1/4tsp.Red pepp

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er 1/2tsp.Black pepper 1/2tsp.Thyme 1tsp.Dry parsley flakes 1/2tsp.Gumbo file powder (optional) Vegetables: 2c.Onion 2c.Green pepper 2c.Celery meats: 2Smoked chicken breasts. 12Inches pepperoni. broth: 6c.Chicken broth ','-Spice mixture: Prepare vegetables. Cut half in larger hunks (say1/2 inch) and cut rest in fine chop (or use food processor).Meats: two smoked chicken breasts, pulled from bone, skinned and pulled into bite size pieces by hand. If you do not have smoked chicken, you may get away with using a small amou

nt of liquid smoke. I would guess no more than 1/4 teaspoon. one stick (about 12inches) pepperoni, cut into moderately thick slices. (say 1/8 inch or about twice as thick as presliced pizza pepperoni usually is)Preparation: Using cast irondutch oven, take the large cut onions and singe them over medium high heat in the dry pan for about 3-4 minutes, stirring constantly. Then add the rest of thevegetables and cook for about 5 minutes more on medium heat, stirring frequently. Then add spice mixture and stir to incorporate. Stir in about 2 tablespoon dryroux. Add the broth and the pepperoni slices. Turn heat down to medium low andsimmer for at least 1/2 hour or until vegetables are tender and flavors are merged. About 5 minutes before serving, add the chunks of chicken breasts to the mixture.At the same time, add more roux to thicken if desired.Serve in bowl over lots of rice.For additional smoke flavor, wrap the chicken bones and skin in chees

e cloth and place in the mixture at the same time as the pepperoni. Remove all the bones and all the skin before stirring in the chicken pieces.Makes 8 to 10 servings.== Courtesy of Dale amp:amp: Gail Shipp, Columbia Md. === Converted byMMCONV vers. 1.50 ','Maria','41300','0','','','yes','yes','yes','yes','0','0','192.168.1.653','[email protected]','41295');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4338','SMOTHERED CHICKEN CROCKPOT','30','4Chicken breasts, whole: and boneless 12oz.Mushrooms, fresh 1cnCream of mushroom soup 1cnCreamof chicken soup 1cnFrench onion soup Vegetables of choice: Celery: chopped or Baby corn, etc. ','Cut chicken breasts into stew size chunks, and sautewhile washing and cutting mushrooms in half. Then simply add all ingredients to

chicken and simmer for about 1 hour. You can also do this in a crock pot and simmer all day till dinner if your want. ','Maria','41301','0','','','yes','yes','yes','yes','0','0','192.168.1.654','[email protected]','41296');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4339','SOUR CREAM AND WILD RICE SOUP','30','Poaching Ingredients2Chicken Breasts: excess fat and skin removed 1qt.Water 1Onion: quartered 1Carrot: cut in large chunks 1Celery Rib: cutin half 1Bay Leaf 10Black Peppercorns: whole Salt to taste Soup Ingredients1tsp.Olive Oil 1largeRed Onion: thinly sliced 2mediumCelery Ribs: thinly sliced 3largeCarrots: peeled and shredded 4Garlic Cloves: chopped 2c.Mushrooms: sliced 1/4c.Flour Salt Black Pepper: freshly ground 1c.Evaporated Skim Milk 1c.Sour Cream Substitute 1tbs.Corn Starch 2c.Wild Rice: Cooked according to package dir without fat or salt 3tbs.Thyme: fresh chopped ','In a heavy saucepan, combine the chicken and water, bring to a boil, reduce the heat to low and carefully skim off any scum. Add onion, carrot, celery, bay leaf, peppercorns, and salt. Cover and simmer thechicken for 45 minutes to one hour. Remove the chicken from the broth and set aside to cool. Strain the remaining broth, discarding the solids, and place in therefrigerator to chill, or use fat separatorto remove all fat from broth. When the chicken is cool enough to handle, remove the meat from the bone and tear or shred into bite sized pieces. Cover and refrigerate until needed.Meanwhile, in alarge saucepan, heat the olive oil until sizzling, add the onions, celery, carrots and garlic and cook over medium high heat for about 5 minutes. Lower the heat

to medium, add the mushrooms and cook for 5 minutes more. Add the flour, salt and pepper and stirto combine, cooking for 2 minutes. Add the chicken stock (remove the fat that has accumulated at the top of the stock) and the evaporated skim

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milk. In a small bowl, whisk together the sour cream and the cornstarch. Add tothe soup, stirring until thickened and heated through. Add the cooked rice, shredded chicken and thyme, stirring until thick and bubbly. Serve at once. ','Maria','41302','0','','','yes','yes','yes','yes','0','0','192.168.1.655','[email protected]','41297');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`c

omCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4340','SOUTHERN FRENCH CHICKEN','30','1tbs.Olive oil 2smallWhole chicken breasts, splitskinless and boneless flattened slightly, and patted dry Salt Freshly ground black pepper 1mediumRipe, flavorful tomato cut into 4 slices 1smallLoggoat cheese cut into 4 slices 1/2tbs.Fruity olive oil 1tbs.Chopped freshbasil leaves ','TURN ON YOUR BROILER and adjust the rack to about 6 inches from the heat.In a large, heavy oven-proof skillet, heat the oil until hot and almost smoking. Add the breasts and saute them over medium heat until lightly browned on 1 side, about 3 minutes. Turn, season with salt and pepper, and place a slice of tomato with a piece of cheese on top of each cooked sideof breast. Drizzle on the olive oil, season with black pepper and cook for about 1 minute. Transfer the pan to the broiler and cook until the cheeseis hot and starts to melt sli

ghtly on top. Remove the pan, sprinkle on the basil, and serve at once. ','Maria','41303','0','','','yes','yes','yes','yes','0','0','192.168.1.656','[email protected]','41298');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4341','SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME','30','Seasoning Mix1tbs.+ 1 tspsalt 2tsp.Onion powder 1 1/2tsp.Black pepper 1 1/2tsp.Rubbed sage 1tsp.White pepper 1tsp.Thyme 1/2tsp.Garlic powder Ingredients18Boneless chicken breasts, skinned 2c.Flour 2Eggs 2c.Milk 3c.Vegetable oil ','In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning ingredients well.Sprinkle the seasoning on chicken and rub in. Seal chicken

in a plastic bag and refrigerate overnight, if possible.Remove chicken from refrigerator at least 1 hour before cooking. Place flour in a pie pan and set asideIn a wide shallow bowl, beat eggs and milk and set aside.In a large deep skillet, heat oil to 375 degrees. Just before frying, dredge chicken in flour, shake off excess. Immediately place chicken in egg mixture and back into flour once again. Place in hot oil in a single layer and fry until crisp before turning. Turnonly once. ','Maria','41304','0','','','yes','yes','yes','yes','0','0','192.168.1.657','[email protected]','41299');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by`,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe`,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4342','SOUTHWEST CHICKEN AND CHEESE','30','2tbs.Butter, divided 1mediumOnion, diced 8oz.Fresh mushrooms, sliced 2mediumAnaheim green chili * 1mediumRed Jalapeno pepper * 4Boneless chicken breasts, pounded flat (1.5 lb) Salt to taste Ground black pepper to taste 4slProvolone cheese ','* Note - use any combination of red and green chilis, hot or mild, to suit yourown taste, but use both colors.Melt 1 tablespoon butter in a small pan over medium heat. Add onion, mushrooms and chilis: cook covered until softened. Do not drain. Set aside. Season chicken breasts with salt and pepper.In a large skillet,pan-fry chicken in remaining 1 tablespoon of butter for about 10 minutes, untilwhite, tender and semi-browned. Add onion mixture. Do not drain juices. Cover and simmer until juices bubble, about 5 minutes.Place a slice of cheese on top ofeach chicken breast and cover pan until cheese is melted, about 1 minute. ','Maria','41305','0','','','yes','yes','yes','yes','0','0','192.168.1.658','[email protected]','41300');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`

,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4343','SP

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AGHETTI SQUASH AND CHICKEN SKILLET CASSEROLE','30','3tbs.Butter or Margarine 1c.Sliced fresh mushrooms 1/3c.Chopped leeks 1/4c.Chopped celery 3tbs.Chopped sweet red pepper 3tbs.Finely chopped fresh parsley 2c.Cooked spaghetti squash 4Boneless chicken breasts, cooked and cut into thin strips 1/4c.Crushed seasoned croutons 1/4tsp.Salt 1/4tsp.Seasoned pepper 1/8tsp.Garlic powder Pinch of dried summer savory 1/2c.Sour cream 2oz.Shredded swiss cheese (1/2 cup) ','Melt butter in a large skillet over medium heat. Add

mushrooms and next 4 ingredients. Cook, stirring constantly for 5 mins or untiltender.Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring constantly.Stir in sour cream, cook, stirring constantly, just until thoroughly heated. Remove from heat.Sprinkle with cheese. Cover and let stand for 1 minute.To bake, prepare mixture according to directions and spoon into a lightly greased 1.5quart casserole dish. Cover and bake at 350 for 20-25 mins. ','Maria','41306','0','','','yes','yes','yes','yes','0','0','192.168.1.659','[email protected]','41301');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4344','SPAGHETTI SQUASH TETRAZZINI','30','1mediumSpaghetti squash (about 2-3 lb) 1Garlic clove, cru

shed 1mediumOnion, chopped 1/4c.Parsley, chopped 1pinchBasil 1pinchClove, ground 1 1/2c.Chicken broth 1Chicken breast (whole) 4tbs.Butter 1c.Mushrooms, sliced 2tbs.Shallots or scallions, chopped 2tbs.Flour 3/4c.Cream, whipping 2tsp.Vermouth, dry 1tsp.Lemon juice 1/4c.Parmesan cheese, grated Hot sauce Pepper (ground) Salt, to taste Squash ','Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheatoven to 375 degrees F. Divide squash in half and remove the seeds. Scrape thesquash out into a bowl. chickenBoil onion, garlic, clove, parsley, basil and chicken broth in a skillet. Reduce heat and add chicken. Cook for 4 minutes eachside. Remove chicken. Reduce broth to 1 cup. Cut chicken into strips.Saute shallots or scallions in 2 T of butter for 2 minutes. Add mushrooms, continue cooking until soft.Melt remaining butter in saucepan. Add flour and cook for two minutes stirring continuously.Add vermouth, nutmeg, dash of hot pepper sauce, lemo

n juice and salt (if desired) and pepper. Cook until thick (4 minutes). Combine everything into a greased baking dish and top with parmesan cheese. Bake for 20 minutes until lightly browned. NOTES:* Spaghetti squash in a chicken tetrazzini -- This recipe, from Bert Greene`s quot:Greene on Greens, quot: is a fancy way to serve up spaghetti squash.: Difficulty: moderate: Time: 60 minutespreparation, 20 minutes cooking.: Precision: approximate measurement OK.: Nicholas Horton: Reed College, Portland Oregon, USA: [email protected]: Copyright (C)1986 USENET Community Trust','Maria','41307','0','','','yes','yes','yes','yes','0','0','192.168.1.660','[email protected]','41302');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4345','SPAM-BOLAYA','30','1cnSPAM (12 oz) 1Chicken breast 1lbMedium shrimp, cooked and peeled 2Bay leaves 1/2c.Finely chopped celery 1/2c.Finely chopped bell pepper 3/4c.Campbell`s French Onion Soup 3c.Water 3/4c.Campbell`s Cream of Celery Soup 1cnTomatoes,(14 1/2 oz) chopped and peeled 2tbs.Bottled Cajun seasoning 1tsp.Tabasco sauce 2tbs.Margarine 1Rice-A-Roni (6.8 oz) Spanish Rice Mix 1/4tsp.Cayenne pepper ','Cube SPAM in 1/4 inch chunks and brown. Boil chicken breast in 3 cups water untilchicken is fully cooked. Cook celery and bell pepper in fat from SPAM.In a large pot, melt margarine and brown Rice-A-Roni, add cooked celery and bell pepper.Pour in stock from cooked chicken and both cans of soup and tomatoes (undrained). Add 1/2 of seasoning mix pack from Rice-A-Roni and stir.Add bay leaves, tabasco, cayenne pepper, and Cajun seasoning. Cook, covered,on low heat for 15 mins. Shred chicken, add chicken and SPAM and cook, covered, for 5 minutes. Add shrimp,

uncover and cook 5 mins. on medium heat.Remove bay leaves and serve. ','Maria','41308','0','','','yes','yes','yes','yes','0','0','192.168.1.661','[email protected]','41303');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`n

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ots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then addchicken and serve. ','Maria','41312','0','','','yes','yes','yes','yes','0','0','192.168.1.665','[email protected]','41307');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('4350','SPICY CHOPPED CHICKEN','30','10oz.Cooked chicken breast 2Shallots, chopped 3Scallions, chopped 1Green pepper (jalapeno or serrano type), slice into rings 2tbs.Lemon juice 1tbs.Light soy sauce 1pinchChili powder (dried red type) 10Mint leaves 5Coriander leaves ','Chop the chicken breast then mix together all the ingredients except the garnish. Sprinkle with the chopped mint and coriander leaves.Serve with plain rice.Also fromDiscover Thai Cooking.Posted by Stephen Ceideburg April 1 1990. ','Maria','41313','0','','','yes','yes','yes','yes','0','0','192.168.1.666','[email protected]','41308');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name`,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4351','SPICY COLDNOODLES WITH CHICKEN','30','1/2lbThin Chinese flour noodles 1mediumChicken br

east 2Green onions, slivered 3Egg yolks 2tbs.Peanut oil 1tsp.Cool water 1tbs.Thin soy 1tsp.Chinkiang vinegar 1tsp.Hot chili pepper oil 1/2tsp.Ginger juice 1Clove garlic, minced 1pinchSugar 2tbs.Oil ','Noodles: In large pot of salted boiling water, cook noodles until chewy: rinse incold water: drain. Toss noodles with 1/2 t oil to prevent sticking. Cover amp:amp: refrigerate until ready to use.Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes: remove from steamer and cool uncovered.Shred chicken with fingers: slice into 3 quot: strips.Egg Yolks: Mix yolks withcool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet: spread to make a thin sheet: remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds.Onions: Wash amp:amp: remove roots. Slice the long way, then thinly slice onthe bias.Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic amp:amp:

sugar. Heat oil until it begins to smoke: add to other ingredients. Cool. Usinghot oil gives dressing distinctive amp:amp: mellow flavor.Mixing: Just beforeserving, mix dressing with cold noodles, chicken amp:amp: onion. Garnish withegg strips. Serve. ','Maria','41314','0','','','yes','yes','yes','yes','0','0','192.168.1.667','[email protected]','41309');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('4352','SPICY COUNTRY-STYLE CHICKEN','30','1/2lbBoneless chickenbreasts skinned 2smallFresh green or red chiles 8oz.Canned bamboo shoots 1/2lbZucchini 1largeRed or green bell pepper 2tbs.Oil, preferably peanut 2tbs.Chicken stock 2tbs.Rice wine or dry sherry 1 1/2tsp.Chili bean sauce (or more) 2tsp.Granulated sugar 2tbs.Dark soy sauce 1tbs.Chinese black rice vinegar =OR=- Cider vinegar 1tbs.Tomato paste ','CUT THE CHICKENBREASTS into shreds about 3 inches long. Cut the fresh chiles in half, carefully remove the seeds and shred the chiles. (Do not touch your eyes while doing this, as it will make them sting.) Then prepare all the vegetables. Rinse the bamboo shoots in clean water and shred them. Trim the zucchini and shred them. Wash the bell pepper, remove the seeds and shred it, too. Heat 1 tablespoon of the oilin a wok or large skillet. When it is almost smoking, quickly stir-fry the chicken shreds for 1 minuteor until the chicken is slightly firm. Remove the cookedchicken and drainit. Wipe the wok clean. Reheat it and add the rest of the oil.When it is hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper. Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix them well and stir-fry for another minute. Return the chicken shreds and give the

mixture a few quick stirs to finish cooking the chicken. Turn onto a serving platter and serve at once. ','Maria','41315','0','','','yes','yes','yes','yes','0','0','192.168.1.668','[email protected]','41310');INSERT INTO `rimjimar

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gent, licorice flavour. It can be purchased at most Asian groceries. You can substitute 1/2 teaspoon lightly crushed anise seed for 2 star anise, although theflavour will notbe as distinctive.','Maria','41321','0','','','yes','yes','yes','yes','0','0','192.168.1.674','[email protected]','41316');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èma

il` ,`rss_date` )VALUES ('4359','STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM','30','1largeChicken breast 8Dried Nami black mushrooms 2Green onions 8Water chestnuts 1Chinese sausage (opt) Marinade2tbs.Dry sherry 1tbs.Cornstarch 2Slices ginger root/minced 1tsp.Sesame oil 2tbs.Thin soy sauce 2Cloves garlic, minced 1/2tsp.Sugar ','Preparation: Soakdried mushrooms in hot water for 1/2 hour or until soft. Remove stems: thinly slice caps. Debone chicken: slice into 1/2 quot: thick, quarter-size coins: placepieces in shallow, heat-proof dish. Add marinade ingredients to chicken: marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1 quot: sections.There are 2 varieties of quot:Cantonese-stylequot: Chinese semi-dried sausage available in Chinese markets: duck liver amp:amp: sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8

quot: thick slices. Marinade is not used with sausage.Steaming: Mix sliced mushrooms amp:amp: water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: Ifusing metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish.','Maria','41322','0','','','yes','yes','yes','yes','0','0','192.168.1.675','[email protected]','41317');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4360','STEWED CHICKEN','30','4Chicken breast halves, boneless 16oz.Cn Italian stewed tomatoes cut in bite sized pieces 4oz.Cn sliced m

ushrooms salt free 1mediumOnion, sliced in rings 2tsp.Italian seasoning 2tsp.Chopped garlic Salt to taste Pepper to taste Shredded mozzarellacheese, fat free ','Place chicken in baking dish. Top with tomatoes and their juice, mushrooms, onions and seasonings. Cover tightly with foil and bake at350 degrees for 1 hour or until chicken is done. Remove from oven and sprinklewith mozzarella. Cover with foil until cheese melts.printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93 ','Maria','41323','0','','','yes','yes','yes','yes','0','0','192.168.1.676','[email protected]','41318');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc`,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4361','STIR FRIED CHICKEN AND APPLES','30','2Whole Chicken Breasts * 1/3c.Honey 2tsp.Curry Powder 2Apples, peeled amp: chopped 3tbs.Oil Stalk Celery, sliced 1/4c.Raisins 3tbs.Chopped Parsley ','* skinned and deboned Cut chicken into cubesand place in bowl. Combine honey and curry and mix thru chicken. Stir in appleslices.Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Addapple mixture and stir fry 3-4 minutes, just until chicken is no longer pink.Addraisins and parsley, stir well and serve over rice. ','Maria','41324','0','','','yes','yes','yes','yes','0','0','192.168.1.677','[email protected]','41319');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4362','STIR-FRIED CHICKEN','30','1lbChicken breast, boneless 12Mushrooms (white) 1/2lbBroccoli, fresh (o

r 1 pk frozen) 1/4c.Chicken broth 2tbs.Soy sauce 2tbs.Sherry 1tbs.Cornstarch 1Egg white 1/2tsp.Salt 1/2c.Vegetable oil (peanut oil is best,but sunflower oil is good, too) 1/2tsp.Cornstarch Optional ingred

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ients 6oz.Bamboo shoots, canned 6oz.Cashew nuts, broken into large pieces ','Cut the boneless chicken breast into bite-sized pieces. Wash and slice the mushrooms. If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first.Combine chicken broth, soy sauce, sherry and about 1 T cornstarch. Stir well and setaside.Combine beaten egg white, salt, about 1/2 t oil and about 2 t cornstarch.Add the chicken cubes to the mixture and stir until the chicken is well-coated.

In a wok or deep cast iron pan, heat about 3 T vegetable oil until hot. Add thechicken pieces in small batches and stir continuously until golden brown. Aftereach batch is finished, remove and drain. Add oil sparingly as needed.Stir frythe mushrooms in the wok. Stir fry the broccoli in the wok. Combine the chicken, mushrooms, broccoli, bamboo shoots and cashew nuts in the wok. Stir fry to geteverything warm again. Add the bouillon-cornstarch sauce and stir until thickened.Serve with rice. Don`t forget to start the rice so that it will be done at the same time as the chicken. NOTES:* Chinese stir-fried chicken with broccoli and nuts. Yield: Serves 2-3.* Bamboo shoots are available in cans at Chinese grocery stores. Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy. Endless variations of thisbasic recipe are possible. Beef, pork, or other lean meats can be substituted f

or the chicken. Tofu cubes or brown beans can be used to make this a vegetarianrecipe. Chopped almonds can be used instead of cashews. Water chestnuts are a delightful addition. Green or red bell peppers can be used instead of broccoli.: Difficulty: easy.: Time: 45 minutes.: Precision: no need to measure.: Andy Tanenbaum: Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND: [email protected] seismo!mcvax!cs.vu.nl!ast: Copyright (C) 1986 USENET CommunityTrust','Maria','41325','0','','','yes','yes','yes','yes','0','0','192.168.1.678','[email protected]','41320');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate`,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4363','STIR-FRIED CHICKEN amp: APPLES','30','2Whole Chicken Breasts * 1/3c.Honey 2tsp.Curry Powder 2Apples, peeled amp: chopped 3tbs.Oil 1Stalk Cel

ery, sliced 1/4c.Raisins 3tbs.Chopped Parsley ','* skinned and debonedCut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices.Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chickenis no longer pink.Add raisins and parsley, stir well and serve over rice. ','Maria','41326','0','','','yes','yes','yes','yes','0','0','192.168.1.679','[email protected]','41321');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4364','STIR-FRIED CHICKEN AND ZUCCHINI','30','2Whole chicken breasts * Pepper 2tbs.Oil 2tbs.Butter or margarine 1/4tsp.Minced garlic 1Medium onion: sliced 3/4lbZucchini: thinly sliced 1/2lbMushrooms: sliced 1/2c.Shredded carrot 1/2Lemon`s grated peel amp:juice 1/2c.Walnut halves Optionalingredients Hot cooked rice ','*Note: Chicken should be skinned, boned and cut into thin strips. Season chicken with pepper to taste. In largeskillet, stir-fry chicken in oil until lightly browned and tender. Remove chicken from pan and set aside. Add butter to pan and stir-fry garlic and onion untilonion is just tender. Add zucchini, mushrooms and carrot and stir-fry over medium heat 3 minutes. Add chicken and heat through. Stir in lemon peel and juice and walnut halves. Toss to mix. Serve over hot rice, if desired. ','Maria','41327','0','','','yes','yes','yes','yes','0','0','192.168.1.680','[email protected]','41322');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,

`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4365','STIR-FRIED CHICKEN SHREDS','30','1/2lbBoneless chicken breasts skinned 1Egg white 1/2tsp.Salt 1/2tsp.Cornstarch 6oz.Fresh bean sprouts 4oz.Snow peas: trimmed<

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ess chicken breast cut 1/3-in thick 6oz.Strip Chinese barbecued pork 6oz.Medium shrimp 3tbs.Peanut or corn oil 2tsp.Finely chopped ginger 1/2tsp.Salt 1smallOnion: cut lengthwise into thin slices 1Stalk celery: cut intodiagonal thin slices 1/4lbSmall snow peas strings and stems removed 1/2Green bell pepper: seeded and sliced thin 1/2tsp.Sugar 2tbs.Indian Madras curry powder (or to taste) 1tbs.Light soy sauce (or more if needed) 1tbs.Darksoy sauce 1/4c.Chicken stock 2Green onions finely shredded ','IN 2 SEP

ARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable. Drain noodles, shake off excess water: setaside. Drain mushrooms and squeeze dry of excess water. Cut and discard stems atthe base. Cut caps into thin slices: set aside. Cut chicken breast into 1/3-inch-thick strips: set aside in a bowl. Slice the barbecued pork into 1/4-inch-thick julienne strips: set aside. Shell and devein shrimp: pat dry. Heat wok over medium heat until hot. Add1 1/2 tablespoons of the oil and half the ginger and salt: gently saute until fragrant, about 30 seconds. Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-frytogether until both the chicken and shrimp feel firm to the touch. Mix in barbecued pork: remove and set aside. Add the remaining oil, ginger and salt to the hot wok. When oil is hot, add the mushrooms, onions, celery, snow peas, and bell p

epper: stir-fry together until tender and crisp for a total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings. Continue stir-frying foranother minute until the noodles are moist and begin to cling to each other. Add more chicken stockif noodles seem too dry. Add reserved meat mixture and greenonions: toss together. Taste and adjust seasoning. Transfer to a serving platter and serve hot. Serves 4 as a light lunch. ','Maria','41331','0','','','yes','yes','yes','yes','0','0','192.168.1.684','[email protected]','41326');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients`,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4369','STUFFED CHICKEN BREASTS','30','2

mediumOnions: finely chopped 2tbs.Butter 20oz.Frozen spinach thawed and drained 2lbWhole-milk ricotta cheese 2Eggs: slightly beaten 1/2c.Coarselychopped parsley 2tbs.Fresh herbs (Oregano, summer savory, Chervil, etc.) Salt Freshly ground pepper Nutmeg: to taste 16Halves of chicken breast(order the chicken boned, split, with the skin on) ','Saute the onions in butter until soft. Combine with the other ingredients (except chicken) and mix well. Season highly. Place each breast skin sideup on a board. Trim away excess fat. Loosen skin from 1 side of breast and stuff approximately 1/3 cup of the filling under the skin. Tuck the skin and meat under breast, forming an even, round, dome shape. Put the stuffed breasts in a buttered Pyrex or metal baking dish.Fifteen minutes before baking, preheat over to 350 F (175 C). Bake breasts until golden brown, about 30 to 35 minutes. Don`t overcook or chicken will be dry.Cool slightly before serving, and cool to room temperature if you are going toslice into smaller serving pieces. Arrange on platters and decorate with freshherbs. ','Maria','41332','0','','','yes','yes','yes','yes','0','0','192.168.1.685','[email protected]','41327');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4370','STUFFED CHICKEN FLORENTINE','30','1package(10 ounces) frozen choppedspinach 1package(5.25 ounces) Idaho` sour cream `n chive potatoes 2c.Hot water Ground nutmeg 3Chicken breasts, boned, split tablespoon butter or margarine 1/4tsp.Paprika 1c.Milk ','Remove any foil from spinach package: pierce box several times. Place box on paper towel and cook on High 3 to 4 minutesor until thawed. When cool, squeeze to remove all liquid. Meanwhile. in 2-quart

microwave-safe casserole combine potatoes, water and a dash nutmeg. Cover loosely with plastic wrap: cook on High 8 to 10 minutes, stirring once Drain any remaining liquid. Stir in 1/4 Cup sauce mix and 3/4 of the drained spinach. Loosen, b

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ut do not remove, skin from chicken to form a pocket Spoon potato mixtu re intopocket: pull skin back into place, covering the potatoes. Secure with wooden toothpickif necessary. In microwave-safe oblong baking dish, arrange chickenin a single layer In a small microwave-safe dish, place butter: cookon High 1 minute oruntil melted: stir in paprika. Brush on chicken. Cover loosely with waxed paper: cook on High 10 to 12 minutes or until chicken is tender, rotating dish once.Let stand 5 minutes. Meanwhile, in microwave-safe 4-cup m easure combine milk wi

th a dash nutmeg, the remaining sauce mix and the remaining spinach Cook on High3 to 5 minutes or until sauce is thickened, stirring once. Serve sauce over chicken.Makes 6 servings NOTE: If an oblong baking dish does not fit in yourmicrowave oven, cook chicken in two batches. Arrange three pieces prepared chicken in 9-inch microwave-safe pie plate: cover loosely with waxed paper. Cookon High 6 to 8 minutes, rotating dish once.From the files of Al Rice, North Pole Alaska. Feb 1994','Maria','41333','0','','','yes','yes','yes','yes','0','0','192.168.1.686','[email protected]','41328');INSERT INTO `rimjimar_addspices`.`mr _recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4371','STUFFED MUSHROOMS #4','30','1Whole chicken breast 24mediumMushro

oms 1/2Lemon: juiced 2tbs.Butter or margarine 1Garlic clove: crushed 1tsp.Chopped parsley Salt, pepper 1Egg yolk: lightly beaten Fine dry bread crumbs ','Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper. Add chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bakeat 350 F 15 to 20 minutes. Serve hot.Created by: Robaire`s, Los Angeles(C) 1992The Los Angeles Times ','Maria','41334','0','','','yes','yes','yes','yes','0','0','192.168.1.687','[email protected]','41329');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`su

bmitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4372','STUFFED PISTOLETTES','30','Buns8Pistolettebuns 1Egg 3tbs.Water 6tbs.Butter 4Garlic cloves Parmesan cheese Chicken2/3c.Butter 3Chicken breasts 1lbShrimp: deveined and diced 1/2c.Green onion: finely chopped 1/2c.Celery: finely chopped 1/3c.Fresh parsley: finley choppd 1cnMushroom: sliced (4 oz.) 1/3c.Cooking sherry 3Garlic cloves: finely choppd Salt Pepper Sauce3tbs.Butter 3tbs.Flour Salt Pepper 1 1/2tsp.Worcestershire 1c.Swiss cheese: grated 1/4c.Parmesan cheese: grated ','Buns: Hollow out bunsfrom bottom. Beat egg and water and brush inside and outside of each bun. Bakein 350 degree oven until brown and crisp. Remove and let cool. Add garlic, passed through garlic press, to melted butter and simmer five minutes on low fire.Brush each bun with garlic butter mixture and sprinkle with cheese. Set aside.Chicken: Dice chicken into bite-size pieces. Saute chicken and shrimp in one-third cup butter until done. Remove from skillet and drain well. In same skillet,add remaining butter and saute onions, celery, garlic and parsley. Salt and pepper to taste. Remove and drain well. Combine all the drained ingredinets back into skillet. Add drained mushrooms and sherry. Stir thouroughly. Set aside.Sauce: Melt butter over low heat. Gradually add flour, salt and pepper, stirring until smooth. Slowly add milk, stirring ocnstantly until thick and creamy. Removeform heat. Add both cheeses and worcestershire. Mix well, until cheeses are melted. Add this sauce to chicken mixture and stir until well mixed. Spoon intoindividual bread loaves and warm in broiler for five mintues. Serve immediately. may be garnished with chopped parsley.Serve 8.SOURCE: 1979 New Orleans Times-P

icayune Recipe Contest Cookbook Typed for you by Nancy Coleman ','Maria','41335','0','','','yes','yes','yes','yes','0','0','192.168.1.688','[email protected]','41330');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`

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cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4373','SULU`S LEMONCHICKEN','30','1Med onion,thinly sliced 1Lemon 1/4c.Sugar 1/4c.Japaneselight soy sauce 1/4c.Sake or white wine 4Whole chicken breasts,halved Egg 3/4c.Flour 1/3c.Cooking oil ','Put onion in large bowl. Cut the ends off the lemon, slice it and addto the onion. Add the sugar, sake, and soy sauc

e: stir well. Rinse and pat dry the chicken breasts, put them in the bowl and spoon the marinade over them. Marinate them for an hour at room temperature, stirring occasionally to be sure that all pieces are more or less equally marinated.In a dish or small mixing bowl, thoroughly beat the egg. Put the flour in a plastic bag, dip a couple of the chicken breasts in the egg and shake them with theflour in the bag to coat them. Heat the oil in the pan and add the floured chicken breasts. Repeat until all the pieces are coated and in the frypan. Brown thechicken on both sides over medium heat (it should take about 20 to 30 minutes) and then add the marinade and simmer until the chicken is well cooked, perhaps another 30 minutes. ','Maria','41336','0','','','yes','yes','yes','yes','0','0','192.168.1.689','[email protected]','41331');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitt

ed_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4374','SUMMER ITALIAN STUFFED CHICKEN','30','4Broiler-fryer chicken breast halves,boned,skinned 1/2c.Plus 1/3 cup bottled oil-vinegar dressing 1smallHead radicchio,torn into bite-size pieces 1smallBunch watercress,cut into bite-size pieces 1/4c.Fresh basil 2Plum tomatoes,thinly sliced 1tbs.Water 1Egg 2/3c.Seasoned Italian bread crumbs 1/2c.Parmesan cheese 4tbs.Olive oil Tomato rosettes ','On hard surface, with meat mallet orsimilar flattening utensil, pound chicken to 1/4 quot: thickness: place in largebaking pan. Add 1/2 cup oil-vinegar dressing and turn to coat. Cover and refrigerate In medium bowl, place radicchio and watercress: add remaining 1/3 cup oil-vinegar dressing and toss to mix. Arrange mixture on platter: refrigerate. Remove chicken from oil-vinegar dressing: drain. Cut each chicken breast in half, cro

sswise. Place an even portion of basil and tomatoes on each of four pieces of chicken: top each piece of chicken with remaining half of breast and with texturedside of meat mallet, pound edges together to seal. In shallow dish, beat waterand egg. On wax pepper, mix bread crumbs and Parmesan cheese. Dip chicken, one piece at a time, in egg mixture then in bread crumb mixture. In large frying pan,place oil and heat over medium-high temperature. Add chicken and cook about 10minutes or until chicken is brown and fork can be inserted with ease. Arrange chicken on topof radicchio mixture. Garnish with tomato rosettes.Serves 4. ','Maria','41337','0','','','yes','yes','yes','yes','0','0','192.168.1.690','[email protected]','41332');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4375','SUNDAY CHICKEN REVISITED','30','3Whole chicken breasts, skin left on (weight afterboning, 2 1/2to2 3/4 lb) 3tbs.Butter, cut into 6 pieces and slightly softened 1tsp.Salt 1tsp.Salt 1 1/2c.Chicken broth 3/4tsp.Cornstarch, mixed with 1tbs.Water ',' NOTE: Because most boneless chicken breasts these days come without skin, ask your butcher to so it specially, or buy bone-inbreasts and bone them yourself.Preheat the oven to 425`F. Rub the chicken breasts on all sides with butter: sprinkle with salt and pepper. Fold each breast in half, skin side out, stretching the skin as much as possible to cover the meat. Hold the quot:bundle quot: together by running through with wooden or metal skewers.Bake on the rack of a roasting pan for 25-30 minutes, or until an oven thermometer inserted in the thickest part of the chicken registers155-160`F. Remove to a cutting board. Loosely cover with aluminum foil to keep warm.Meanwhile, add

the broth to the roasting pan. Scrape the pan with a wooden spatula to dissolvethe meat juices. Pour this liquid into a fat separator (or a regular measuring cup) and wait a bit for the fatto rise to the top. Pour off (or spoon off) the fa

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t. Pour the defatted liquid into a small pan and bring to a rapid boil. Boil downto 3/4 cup of liquid. Stir in the dissolved cornstarch, and cook until the gravy thickens slightly.Discard the chicken skin, if you like. Cut each breast diagonally into about eight long, thin slices. Arrange on a platter and pass the gravy separately.Per 5 1/2 ounce serving, with 2 tablespoons gravy: 271 calories, 48grams protein, 0.7 grams carbohydrates, 0 grams fiber, 7 grams fat(2.5 grams saturated), 661 milligrams sodium.','Maria','41338','0','','','yes','yes','yes

','yes','0','0','192.168.1.691','[email protected]','41333');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail`,`rss_date` )VALUES ('4376','SUPER CHICKEN SANDWICHES WITH SKINNY FRIES','30','1 1/3lb(4 medium) potatoes - cut into 1/2-inch wedges Garlic salt: to taste OR- seasoned salt, to taste 4Chicken breast halves - (boneless and skinless) -(4 ounces each) 3/4c.Ketchup 1/4c.Prepared yellow mustard 8slWhole wheat bread: toasted 4Lettuce leaves 2mediumTomatoes - sliced into 4 slices each ','Heat oven to 475 degrees. Coat rimmed baking sheet with vegetable cooking spray. Place potato wedges on pan cut sides down and coat with additionalcooking spray. Sprinkle lightly with garlic salt. Bake 18 minutes. Turn potato

es: coat with more cooking spray and sprinkle with additional garlic salt. Bake12 more minutes until potatoes are crisp and golden brown. Meanwhile, coat 12-inch nonstick skillet with cooking spray. Heat skillet over medium heat: add chicken and cook about 7 minutes on each side until juices run clear when chickenis pierced. To make sauce: In bowl mix ketchup and mustard: set aside. Removechicken from skillet: cut each breast into 1/2-inch slices. For each sandwich,spread 2 toast slices on one side with 1 tablespoon sauce each. Sandwich 1 lettuce leaf, 2 tomato slices and 1 sliced chicken breast between toast slices. Serve with potatoes and remaining sauce for dipping.Menu: Carrot Sticks, GrapesNutritional Information Per Serving: 420 calories: 5 g fat: 45 mg cholesterol: 1210 mg sodium: 68 g carbohydrate: 11 g fiber: 27 g protein. ','Maria','41339','0','','','yes','yes','yes','yes','0','0','192.168.1.692','[email protected]','41334');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`

,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4377','SUPREMES DE VOLAILLE ROUGE ET VERT','30','1Chicken breast, whole MarinadeJuice of 1 lime 1/2c.White wine 1tsp.Ginger 1Garlic clove, finely chopped 1pinchTarragon SauceJuice of 1 lime 3oz.White wine Butter (salted) 3oz.Tomato paste ','Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones.Cook a bouillon using the bones. You will need about 3 oz of bouillon.Drain, flatten and flour the supremes. Saute quickly in clarified butter, about twominutes on each side. Remove and keep warm.Raise the heat to high, add wine, lime juice, tomato paste and bouillon. Cook down until it looks like it`s been cooked too much. Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce, you may need a rubber scraper toget it out of the pan.Serve with rice or some other bland vegetable.Experimentwith the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce.It splatters. NOTES:* Chicken breasts in tomato-lime sauce -- This reci

pe was originally posted to net.cooks in May of `82 by Martin Minow @ decvax. The French name means quot:boneless chicken breasts in red and green sauce. quot:I like it a lot.: Difficulty: moderate (judgment required).: Time: 30 minutesmarinating, 10 minutes cooking.: Precision: no need to measure.: Tony Lill: XIOS Systems Corporation, Ottawa, Ontario, Canada: [email protected]: Copyright (C) 1986 USENET Community Trust','Maria','41340','0','','','yes','yes','yes','yes

','0','0','192.168.1.693','[email protected]','41335');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,`

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enRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss _date` )VALUES ('4378','SUPREMES EN VERMOUTH','30','3Chicken breasts. large 1packageSour cream, small 1packagePepperige Farm Herb Stuffing 1/4lbButter,melted 1/4c.Vermouth, dry 1cnCream of mushroom soup Light cream ','Skin amp:amp: bone chicken breasts, cut each in half and dipin sour cream. Rollin bread crumbs, roll up and placein greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes.Sauce: Serve with a

sauce made of 1 can condensedCream of Mushroom (or cream of chicken or both) soupdiluted with half a can of light cream and a vermouthand heated to bubbling. Mrs. Harold T. Cook ','Maria','41341','0','','','yes','yes','yes','yes','0','0','192.168.1.694','[email protected]','41336');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4379','SWEET amp: SOUR CHICKEN','30','From: PJXG05A 1Carrot:cut in pieces 1Green pepper: cut in pieces 1Med Onion: quartered 4tbs.Tapioca: quick-cooking 4Chicken breasts: boned, skinned 8oz.Pineapple chunks unsweetened 1/3c.Dark brown sugar: packed 1/3c.Red wine vinegar 1tbs.Soy sauce 1/4tsp.Garlic powder 1/4tsp.Ginger, ground Rice: hot cooked','CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables.Place chicken atop vegs. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.OVEN: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pourover chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.From: Judy/NC and modified by Gaye ','Maria','41342','0','','','yes','yes','yes','yes','0','0','192.168.1.695','[email protected]','41337');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4380','

SWEET `N SOUR CHICKEN (CROCK POT)','30','3mediumPotatoes, peeled and thinly sliced 4Chicken breasts (about 3 lb) skinned and halved 1c.Orange juice 2tbs.Brown sugar 1tsp.Leaf basil 1/4tsp.Nutmeg 2tbs.Cider vinegar Driedparsley flakes 17oz.Can water-packed peach Slices, drained* Chopped parsley ','Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes. Combine orange juice, brown sugar, basil, nutmeg and vinegar. Pour over chicken. Sprinkle chicken with dried parsley flakes. Cover and cook on Low setting for 6 to 8 hours.Remove chicken breasts and potatoes from sauce and arrange onwarm platter. Turn Crock-Pot to High setting. Add peach slices to sauce. Heatuntil serving temperature. Pour sauce over chicken and potatoes. Garnish with chopped parsley. Makes 8 servings (162 calories per serving).My personal note: Substitute juice-packed peach slices if unable to find water-packed. ','Maria','41343','0','','','yes','yes','yes','yes','0','0','192.168.1.696','[email protected]','41338');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4381','SWEET-AND-SOUR CHICKEN','30','3/4lbChicken breast skinless, boneless 1tbs.Rice wine or dry sherry 1tbs.Light soy sauce 1/2tsp.Salt 1smallGreen bell pepper 1smallRed bell pepper 1Carrot 2Scallions 1Egg: beaten 2tbs.Cornstarch 2c.Oil, preferably peanut 3oz.Canned lychees: drained -OR- 1-freshorange in segments Sauce2/3c.Chicken stock 1tbs.Light soy sauce 1/2tsp.Salt 1 1/2tbs.Chinese white rice vinegar =OR=- Cider vinegar 1tbs.Sugar 1tbs.Tomato paste 1tsp.Cornstarch 1tsp.Water ','CUT THECHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine

or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinatefor 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrots and scallions into 1-inch chunks. (The uniform size of me

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at and vegetables adds to the visual appealof the dish.) Bring a pot of water toa boil and blanch the carrots in it for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the chicken cubes outof the marinade, put them into a batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-frythem. Drain the deep-fried chicken cubes on paper towels.TO MAKE THE SAUCE: Comb

ine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees ororanges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce, and bring it back to a boil. Turn the heat down to a simmer. Add the lychees or oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once. ','Maria','41344','0','','','yes','yes','yes','yes','0','0','192.168.1.697','[email protected]','41339');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4382','SZECHUAN CASHEW CHICKEN','30','2Whole chicken breasts (about 2 lbs), boned and Skinned 1Egg whit

e 1tsp.Cornstarch 1tsp.Thin soy sauce 1/4tsp.White pepper 1Green bell pepper 1cn(8 1/2 oz.) sliced bamboo Shoots, drained 1tbs.Cornstarch 1tbs.Cold water 1tbs.Thin soy sauce 2tbs.Peanut oil 1c.Raw cashews 1/4tsp.Salt 2tbs.Peanut oil 1tsp.Ginger root chopped fine 1tbs.Hoisinsauce 2tsp.Chili paste 1/4c.Chicken broth 2tbs.Green onion tops, chopped 1Egg ','SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepperin bowl and stir in chicken. Marinate in refrigerator for 20 minutes.Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into3/4 inch lengths.Mix cornstarch, water and soy, set aside.Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light brown. Remove amp:amp: drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove.Add 2 T. oil and swirl to coat wok: add onion amp:amp: ginger: stir fry until ginger is light brown. Return chicken to wok, stir: add bell pepper, stir, a

dd bamboo shoots, stir. Add Hoisin sauce amp:amp: chili paste: stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture: cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions.Serves 4 as part of meal. ','Maria','41345','0','','','yes','yes','yes','yes','0','0','192.168.1.698','[email protected]','41340');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4383','SZECHUAN CHICKEN','30','2Chicken breasts 3tbs.Cornstarch Optional ingredients 1tbs.Msg: 1tbs.Oil 3Cl Garlic: minced 5tbs.Soy sauce 1 1/2tbs.White wine vinegar 1Green onions: in 1 quot:pcs 1/4c.Water 1tbs.Sugar 1/8tbs.Cayenne: or more ','SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2 quot: CUBES.COMBINE CORNSTARCH AND MSG IN A PAPER BAG. ADD THE CHICKEN AND TOSS TO COAT. HEAT OIL IN SKILLET OR WOK. ADD THE CHICKEN AND GARLIC. STIR FRY UNTIL THE CHICKENIS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK FORTHREE MINUTES. ADD GREEN ONIONS AND CAYENNE. HEAT TWO MINUTES MORE. SERVE WITH STEAMED RICE. ','Maria','41346','0','','','yes','yes','yes','yes','0','0','192.168.1.699','[email protected]','41341');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date`)VALUES ('4384','SZECHUAN PASTA CHICKEN SALAD','30','1lbThin noodles 3/4c.Soysauce 1/4c.Peanut oil 2c.Mayonnaise 1tbs.Dijon mustard 1/4c.Oriental-style sesame oil 2Whole boneless, skinless Chicken breasts 6Green oni

ons, thinly sliced 2Carrots, peeled amp: coarsely Chopped 1Red sweet pepper, chopped 1(8-oz.) can sliced bamboo Shoots, drained 1(6-oz.) jar mini corn on the Cob, drained and thinly Sliced 1/2c.Chopped, fresh cila

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ntro 1/2lbFresh snow peas, trimmed, Cut into julienne, blanched Then cooled in cold water, Drained Lightly toasted sesame seeds Szechuan chilioil ','Poach and cool chicken breasts. Cut into bite-sized pieces and reserve.Cook noodles. Drain and toss into a large bowl with 1/2 cup soy sauce, thenpeanut oil. Cool to room temperature, occassionally stirring the noodles to coat thoroughly.Combine mayonnaise with mustard, sesame oil and the remaining 1/4 cup soy sauce and chili oil to taste. Refrigerate until ready to use.Add chicken

, green onions, carrots, sweet pepper, bamboo shoots, mini corn and chopped cilantro to noodles. Mix gently. Add mayonnaise mixture and blend well. Cover andrefrigerate until ready to serve, preferable overnight.Just before serving addjulienned snow peas, adding a little extra soy sauce and peanut oil or mayonnaise if noodles seem dry. Garnish with sesame seeds.Serves 10 to 12 as a salad.SOURCE: Cooking with Class, Jeanette Turrin. ','Maria','41347','0','','','yes','yes','yes','yes','0','0','192.168.1.700','[email protected]','41342');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4385','SZECHWAN CHICKEN AND CASHEWS','30','4Servings 2Whole chicken breasts, boned, skinned and cut into 3/4Inch cu

bes 1tbs.Soy sauce 1tbs.Chinese rice wine or dry Sherry 2tbs.Soy sauce 1tbs.Cornstarch 2tsp.Sugar 1tsp.White vinegar 1/4c.Vegetable oil 1/2To 1 tsp crushed red pepper flakes 3Green onions, sliced diagonally 1tbs.Minced fresh ginger 1/2c.Unsalted cashews ','Cooked riceMarinate chickenin 1 Tbsp soy sauce and rice wine for 30 minutes.Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chickento wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.Creme de ColoradoCookbook (1987) From the collection of Jim Vorheis ','Maria','41348','0','','','yes','yes','yes','yes','0','0','192.168.1.701','[email protected]','41343');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngre

dients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4386','SZECHWAN WHITE CUT CHICKEN WITH SPICY PEANUT SAUCE','30','1 1/2lbChicken breasts 1Whole green onion, cut in h 1Quarter-size slice of fresh ginger, crushed with a cle 1tbs.Dry sherry 1/2tsp.Each salt and sugar 2c.Water 1c.Shredded iceberg lettuce fresh cilantro Peanut sauce - 1 1/2tbs.Creamy peanut butter 2 1/2tbs.Saladoil 2tbs.Each soy sauce and sugar 2tsp.White vinegar 1/2tsp.Sesame oil 1/2tsp.Ground red pepper 1tbs.Each minced green onion amp: ','Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper,green onion and cilantro.To serve, mound lettuce on a serving platter. Arrangeshredded chicken over lettuce. Drizzle peanut sauce over all. ','Maria','41349','0','','','yes','yes','yes','yes','0','0','192.168.1.702','[email protected]','41344');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount`,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4387','TANDOORI CHICKEN - MY VERSION','30','1md Onion, corsely chopped 6Clovesgarlic, chopped 1slGinger root,1 quot:x2 quot:,peel amp:chopd 3tbs.Lemon juice 8oz.Plainyogurt 1tbs.Ground coriander 1tbs.Ground turmeric 1tsp.Garam Marsala 1/4tsp.Ground mace 1/4tsp.Ground nutmeg 1/4tsp.Ground cloves 1/4tsp.Ground cinnamon 4tbs.Olive oil 2tsp.Salt 1/4tsp.Freshly ground black pepper 1/2tsp.Cayenne Pepper 6Chicken legs 3Chicken breasts, halved <

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,'0','0','192.168.1.705','[email protected]','41347');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4390','TEQUILA-ORANGE CHICKEN','30','1/2c.Orange Juice 1/4c.Tequila 2tbs.Vlasic hot japapeno peppers* 1/2tsp.Grated orange peel 1cn(10-1/2oz) chicken gravy 3Whole chicken breasts, spli ','To make sauce: In

1 quart saucepan, combine juice, tequila, peppers and peel. Over high heat, heat to boiling. Reduce heat to low. Simmer, uncovered 10 minutes or until mixture is reduced by half. Add gravy, heat through, stirring constantly.On grill rack, place chicken, skin side up, directly above medium coals. Grill uncovered 1hour or until tender and juices run clear, turning and brushing with sauce during the last 30 minutes.To broil: Arrange chicken, skin side up, on rack in broiler pan. Broil 6 inches from heat 40 minutes or until tender and juices run clear, turning and brushing often with sauce during the last 20 minutes.*seeded andfinely chopped ','Maria','41353','0','','','yes','yes','yes','yes','0','0','192.168.1.706','[email protected]','41348');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_ by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRec

ipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4391','TEX-MEX TORTILLA SOUP','30','2Whole large chicken breasts (about 2 lb.), skinned and boned 2c.Water 14 1/2oz.Can beef broth 14 1/2oz.Can chicken broth 14 1/2oz.Can tomatoes, cut up 1/2c.Chopped onion 1/4c.Chopped green pepper 83/4 oz can whole kernel corn, drained 1tsp.Chili powder 1/2tsp.Ground cumin 1/8tsp.Ground black pepper Tortilla Chips (about 3 cups), coarsly crushed 4oz.Monterey Jack Cheese, schredded (about 1 cup) 1Avocado, peeled, seeded and cut into chunks Snipped cilantro Lime Wedges ','Cut chicken into 1 inch cubes: set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken: reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sp

rinkle with cheese, avocado and cilantro. Serve with lime wedges.Makes 6 servings.Posted by Linda Glover. Courtesy of Fred Peters. ','Maria','41354','0','','','yes','yes','yes','yes','0','0','192.168.1.707','[email protected]','41349');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4392','THAI CHICKEN amp: COCONUT SOUP VMXV03A','30','2c.Condensed chicken broth - (Low-salt) 14oz.Unsweetendcoconut milk 1/2c.Fresh lemongrass - (sliced 1/4 quot: thick) 1largeChicken breast half with skin and ribs 1tbs.(or more) lime juice 1/2Jalapeno chili: minced Fresh cilantro - finely chopped ','Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate: cool. Remove chickenskin and bones. Cut meat into 1/2 inch pieces.Strain soup through sieve into small saucepan. Add 1 T lime juice and jalapeno to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer justto heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro.From Bon Appetit, June, 1992. MM format by MikeKean ','Maria','41355','0','','','yes','yes','yes','yes','0','0','192.168.1.708','[email protected]','41350');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4393','THAI CHICKEN AND COCONUT MILK SOUP','30','12oz.Canned coconut milk - such as Chaokoh 1/4lbChicken breast - cut into small chunks 1Lime: juice and

grated peel 14 quot: piece of lemon grass - cut into very thin - (1/16 quot:) slices on the - diagonal 3slGalanga (more if desired) -OR substitute freshginger Hot chile peppers to taste - cut into thin circles Cilantro for gar

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nish ','* Note: preferably Thai birds, with serranos an acceptable substitute, (though I`ve used sweet Fresno chiles in a variation I`ll describe below).Instructions: ============= Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don`t want the whole dish to taste spicy, add the chiles later: the earlier you add them, the hotter the resulting dish.) Bring the

coconut milk to a simmer.When the soup is simmering, add the lime-soaked chickenpieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finishedcooking. Remove from heat and serve immediately with fresh cilantro leaves forgarnish.Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can`t find grouper, it`d be good with any tender, delicate white fish ~- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I`ve had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the w

orld: the flesh is very white, very tender, and quite delicately flavored. I`veseen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I`d guess that Gulf Coast netters should be able to find it readily.) Notes: ====== 1. Galanga is similar to ginger, an edible rhizome availablein mostAsian groceries. If not available fresh, you can usually find it frozen. (Well,this is the SF Bay Area: if you can`t find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other partsof the country may vary.)2. Chile peppers add a lot to the dish: I`ve had it sohot that I could barely eat it, and I`ve had it completely smooth, sweet and mild. I like itin the middle.3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn`t edible unless you puree it. (If there`s sufficient demand, I`ll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger.From: [email protected] (Sc

ott Fisher)','Maria','41356','0','','','yes','yes','yes','yes','0','0','192.168.1.709','[email protected]','41351');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES('4394','THAI CHICKEN AND COCONUT MILK SOUP (TOM KA GAI OR KAI TOM','30','12oz.Canned coconut milk - such as Chaokoh 1/4lbChicken breast - cut into small chunks 1Lime: juice and grated peel 14 quot: piece of lemon grass - cut intovery thin - (1/16 quot:) slices on the - diagonal 3slGalanga (more if desired) -OR substitute fresh ginger Hot chile peppers to taste - cut into thin circles Cilantro for garnish ','* Note: preferably Thai birds, with serranos an acceptable substitute, (though I`ve used sweet Fresno chiles in a variation I`ll describe below).Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemongrass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don`t want the whole dish to taste spicy, add the chileslater: the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer.When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below aboil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish.Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats insteadof the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wond

erful. If you can`t find grouper, it`d be good with any tender, delicate whitefish~- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I`ve had this with shrimp as well. (Grouper, BTW, is a type of fis

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atingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4396','THAI CHICKEN WITH FRESH BASIL','30','3tbs.Vegetable Oil 1lbChicken breast (boned) 2tbs.Garlic: coarsely chopped 3tbs.Nuoc Nam (fish sauce) 3/4c.Basil, thinly sliced 2tbs.Sugar 2Serrano chilies 2tbs.Water ','Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wokor large skillet over high heat. Addgarlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and

the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice...From: [email protected] (Clay Irving) ','Maria','41359','0','','','yes','yes','yes','yes','0','0','192.168.1.712','[email protected]','41354');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4397','THAI CHICKEN WITH RICE','30','2Chicken breasts 2tbs.Soy sauce 1tsp.Oil 3/4c.Rice, long cooking 1Garlic cloves, crushed 2c.Stock, chicken 2tbs.Peanut butter 2dashPepper

flakes, red 1c.Snow peas 1/2tsp.Ginger, ground 1Bell peppers, red 1tbs.Peanuts ','Cut bell pepper into short thin strips. Combine boneless chicken and soy sauce in shallow bowl: set aside. Heat oil in skillet over medium heat. Add rice and garlic: cook and stir 1 minute.Stir in stock, peanut butter, and pepper flakes. Bring to a boil, stirring until peanut butter is melted. Placechicken over rice mixture, adding soy sauce to skillet: reduce heat. Cover andsimmer until 5 minutes before end of cooking time on rice package.Stir in snowpeas and ginger: sprinkle with pepper strips. Remove from heat. Let stand, covered, until all liquid is absorbed, about 5 minutes. Sprinkle with peanuts. ','Maria','41360','0','','','yes','yes','yes','yes','0','0','192.168.1.713','[email protected]','41355');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,

`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4398','THAI COCONUT CHICKEN SOUP* JCMJ43F','30','1c.Boneless chicken breasts, cut into bite size pcs. 1/3c.Galangal finely sliced 3c.Chicken broth 2tbs.White or brown sugar 1tbs.Fish sauce 2 1/2tbs.Lemon or lime juice 1/2c.Cilantro leaves (for topping 1/2tbs.Thai chili paste (Pik Pou) 1/2c.Button mushrooms finely slic 116 oz can of coconut milk ','*Tom Kah-Kai In a large potadd the chicken broth,coconut milk and galangal. Bring to boil (350F.)stirringfor 1 min making sure that the coconut milkand the chicken broth are mixed well.Next add thechicken breasts and stir for 1 more minute. Now add inthe remainingingredients and stir for 1 more minute.Remove the soup from the heat and pour into individualsoup bowls and topping with the cilantro leaves. Ifyou want your soup spicier, top with sliced serranochilies. Posted by Alex Williamson. MM:MK VMXV03A. ','Maria','41361','0','','','yes','yes','yes','yes','0','0','192.168.1.714','[email protected]','41356');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4399','THAI GLASS NOODLES (YAM WOON SEN)','30','2oz.Dried mung bean noodles 1tbs.To 2 tb vegetable oil 1Whole chicken breast, boned, skinned and coarsely chopped Salt and pepper to taste 1Fresh red or green chile, chopped 3tbs.Lime juice 2tbs.Nam pla (Thai fish sauce) 1tsp.Sugar 3Shallots, peeled, thinly sliced 1/2c.Fresh coriander leaves 6oz.Cooked bay shrimp Shredded lettuce Optional ingredients 1tbs.To 2 tb crisp-fried shallots ','This recipe comes from the Oriental Hotel in Bangkok, location of the Thai Cooking School. It has been adapted for the American cook. Wi

th this recipe it`s necessary to use mung bean glass noodles rather than those based on rice flour. Check the ingredients on the package when buying.Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft a

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nd pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. reduce to medium heat: cook until noodles are plump and glass like (3 to 5minutes). Drain in a colander: rinse with cold water: drain again. Cut into 3or 4 inch lengths.Chill.Pour oil into a hot wok or skillet. Add chicken: sauteuntil it loses it`s pink color. Break into small morsels. Season with salt andpepper to taste. Cool.Mix together chile, lime juice, nam pla, sugar, shallotsand coriander: pour over noodles and mix thoroughly. Add chicken, shrimp and c

hilled noodles: mix well.Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots.Serves 4 to 6. NOTE: Crisp fried shallots are available in Asian grocery stores.San Francisco Chronicle, 8/29/90.As far as the crisp fried shallots go, they`re easy to make. Just fry some sliced shallotsin a little oil until they`re browned and crisp. I wouldn`t hesitate to substitute dried onion flakes fried in the same way... I add them to a lot of Thai soups for an extra flavor accent. Good stuff!Posted by Stephen Ceideberg: September28 1992.','Maria','41362','0','','','yes','yes','yes','yes','0','0','192.168.1.715','[email protected]','41357');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('

4400','THAI GREEN CURRY CHICKEN WITH BASIL','30','3cnUnsweetened coconut milk (do not shake can) 3Pieces galangal (Siamese Ginger) 2tbs.Fish sauce (nam pla) 3tbs.Fresh green curry paste 2Whole chicken breasts, Boned, skinned, cut into 1-in. cubes 8Dried or fresh kaffir lime Leaves, or fresh citrus Leaves, washed 3/4c.Basil leaves (Thai basil or Standard greenbasil) 4Green serrano chilies, Slivered 2c.Fresh green peas, OR 8smallThai eggplants Chicken stock or water, if Needed Hot cooked rice ','The recipe for green curry paste follows. You can make it as hot as you likeby altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tinypea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appearance. Allow the coconut milk tostand for one hour or until it separates. Skim about 1 cup thick coconut cream off the top.Put coconut cream, galangal and fish sauce into a wok or saucepan. Co

ok, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes. Add chicken: cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas. Bring to a boil, stirring frequently, and simmer 5 minutes.Thin sauce with chicken stock or water. Garnish with remaining basil leaves. Serve hot with rice. ','Maria','41363','0','','','yes','yes','yes','yes','0','0','192.168.1.716','[email protected]','41358');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4401','THAI GRILLEDCHICKEN - MIDSUMMER THAI DINNER','30','6Coriander sprigs: with stems 1/2tsp.Chinese chili sauce: or chili flakes 3tbs.Soy sauce 1tbs.Oyster sauce 2Garlic cloves: crushed 1/2tsp.Sugar 4Boneless chicken breasts skin on 1Leaf lettuce Coriander Mint springs 3Green onions: slivered Tart Sweet Dipping Sauce1c.Sugar 1/2c.Water 1/2c.White vinegar 2tbs.Garlic: chopped 2tbs.Fish sauce 1 1/2tsp.Chinese chili sauce 2tbs.Lime juice 1/4c.Carrot: shredded ','If you don`t like coriander, use basil ormint instead. For a spicier dish, increase the chili sauce.In a blender or by hand, combine coriander, chili sauce, soy sauce, oyster sauce, garlic and sugar.Spread on chicken and marinate for 4 hours or overnight.Preheat broiler or barbecue. Broil chicken skin side down for 4 minutes. Turn and broil 4 minutes longeruntil skin is crispy and chicken is cooked through. Cut chicken in 1/2-inch strips.Place lettuce leaves on platter and arrange chicken on top. Carnish with coriander, mint sprigs and green onions.To eat in the Thai manner, roll chicken in

lettuce leaves along with herbs and onions. Dipp into dipping sauce. Alternatively, serve lettuce, chicken and garnishes together.Tart Sweet Dipping SauceTbis is the traditional Thai dipping sauce used for salad rolls, spring rolls and most

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everything else.Combine sugar, water and vinegar. Bring to boil and boil for 5minutes. Stir in garlic, fish sauce and chili sauce. Simmer for 2 minutes. Cookand add lime juice and shredded carrot. ','Maria','41364','0','','','yes','yes','yes','yes','0','0','192.168.1.717','[email protected]','41359');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddre

sses` ,èmail` ,`rss_date` )VALUES ('4402','THAI PINEAPPLE RICE','30','1Fresh pineapple 2c.Cooked rice - cold 1/4c.Baby shrimp 1Cooked chicken breast half 1/4c.Diced cooked ham 2Green onions 1/4c.Peas 1dashRice wine ','Cut chicken into bite size pieces.Cut stem from pineapple. Cut pineapple inhalf. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve1/4 cup of pineapple meat, save remainder for another dish or dessert. Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two. Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minuteor two or until all is hot and well blended. Shake in a little rice wine.While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple. ','Maria','41365','0','','','yes','yes','

yes','yes','0','0','192.168.1.718','[email protected]','41360');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4403','THAI POMELO-AND-CHICKEN SALAD','30','1Pomelo: -=OR=- 1-Grapefruit (sweet ruby red) 1Whole cooked chicken breast hand-shredded 1tsp.Chopped red chili (or to taste) 1tbs.Fish sauce (nam pla) 1tsp.Sugar 1smallLime: juiced 1Head of leaf lettuce (for garnish) 1tbs.Chopped fresh coriander 2tbs.Crisp Fried Shallot Flakes (Instructions follow) - 1/4c.Chopped roasted peanuts Crisp Fried Shallot Flakes6Shallots: thinly sliced 1c.Vegetable oil ','Pomelo looks like a thick-skinned,oversized grapefruit, and it is sweeter than the normal grapefruit.PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If

using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice: toss with chicken mixture. Arrange on a bed of lettuce, garnish withcoriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes.CRISP FRIED SHALLOTFLAKES: Slice shallots into thin slices. Be sure theyare all thesame thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks. ','Maria','41366','0','','','yes','yes','yes','yes','0','0','192.168.1.719','[email protected]','41361');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4404','THAI SHRIMP-CHICKEN SOUP','30','2Whole Chicken Breasts,halved 6c.Water Small Onion, peeled amp:chopped Small Bay Leaf 2Sprigs Parsley 1/2tsp.Thyme 1tsp.Salt 1/8tsp.Pepper Garlic clove, crushed 2tsp.Ground Coriander 1 1/2tsp.Chili Powder 1tbs.Soy Sauce 1/2lbRaw small,shelled shrimp * 2c.Sliced Mushrooms 6Scallions, with tops,sliced 3c.Hot Cooked Rice 1/3c.Chopped fresh coriander ** ','* Deveined** or use ParsleyRemove skin from chicken breasts. Carefully cut meatfrom bones and pull out the pieces of cartilage. Cutmeat into strips and set aside. Put bones in largesaucepan. Add water, onion, bay leaf, parsley, thyme,salt, and pepper. Bring to a boil.Lower heat and cookslowly, covered, 1 hour. Strain broth into asaucepan. Combine garlic, coriander, chili powder, andsoy sauce. Stir into broth. Bring to a bo

il. Addchicken, shrimp, and mushrooms. Cook slowly, covered,about 5 minutes, until the shrimp turns pink, and thechicken is tender. Stir in scallions and freshcoriander or parsley. Remove and discard bay leaf.Serve in bowls over or with ric

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y: mix thoroughly. Divide into 6 small bowls, and cover with shredded nori. ','Maria','41374','0','','','yes','yes','yes','yes','0','0','192.168.1.727','[email protected]','41369');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved`,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4412','TREASURE HUNT','30','480gChicken breast, de-boned and skinned (4 x 120 g) 5c

Chicken stock 60gButter Aluminum foil Seasoning - salt and pepper Stuffing120gWild rice 20gChopped onions 2/3c Chicken stock 20gGrated Parmesan cheese Vegetables40gEach of pearled carrot, potato, zucchini 40gDiced celery 40gYoung peas or petits pois 10gButter Seasoning salt and pepper Sauce1c Chicken stock 1 1/3c Fresh cream Juice from 1 fresh lemon 10gButter 1tsp.Chopped chervil Seasoning - salt and pepper Crepe Bags4Green leek stems (each approx. 25 cms long) 4Very thin crepes approximately. 20 cms wide) Garnishes20Soaked and washed dry morel pieces 10gButter 4Sprigs chervil(or watercress or parsley) 2To make sauce, reduce chicken stock and add freshcream. Cook ','This looks like a nice dish++chicken breast stuffed withwild rice, some veggies and crepe strips to fill in for noodles.Establishment: H

otel Riverside Plaza Tai Chang Kiu Road, Shatin, New Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef: Chan Chi-hung Philip (Hotel Riverside Plaza)To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken stock, and appropriate amount of water. When cool, add grated Parmesan cheese and let mixture cool.2. Cut chicken breast portions butterfly style (i.e. slice in half and spread open. Flatten and slightly stretch them (by gently pounding them between two sheets of wax paper or inside a clean plastic bag. Season with salt and pepper.3. Lay a cone-shaped portion of rice stuffing on one side of each flattened breast. Roll chicken breast up in a cone shape. Wrap each cone firmly in aluminum foil (to maintain shape during cooking: the professional recipe calls for plastic foil wrapping, but aluminum foil is recommended for homecooking).4. Blanch green leek stems, then refresh in cold water.5. Make 4 very thin crepes about 20 cms wide (ingredients not included above).To cook: 1. Bla

nch pearled vegetables, celery and peas, then saute in approximately 10 g butter, adding salt and pepper according to taste. Keep a quarter aside.briefly, thenstrain. Add fresh lemon juice and finish with butteras required. Adjust seasoning and add chopped chervil according to taste.3. Saute morels in approximately10 g butter.4. Heat some chicken stock (5 cups should be sufficient to completely cover the four wrapped chicken portions). Simmer breasts in hot stock for approximately 7 minutes. Remove from pan, discard aluminum foil wrappings, and saute in approximately 60 g butter until lightly browned. Then slice each into sixportions, cut at an angle (30 to 40 degrees).To present: Treasure Hunt takes the form of a chicken breast quot:boat quot:, with morel oars being rowed towardscrepe quot:treasure bag quot: of vegetable quot:precious stones quot: some ofwhich have spilled on the shore.1. Portion out 3/4 of vegetable pearls, celeryand peas onto crepes lifting crepe edges upwards to form bag shapes. Tie topsof bags with blanched green leek stems (with decorative knotted bows if stems are long enough).2. Pour sauce onto plates. Arrange chicken slices in a line onsauce, lay thick ends of morels between them. Place a crepe bag on each plate,with reserved vegetable pearls laid beside bag. Garnish with chervil sprigs (orwatercress or parsley).From quot:Champion Recipes of the 1986 Hong Kong Food Festival quot:. Hong Kong Tourist Association, 1986.Posted by Stephen Ceideberg:October 29 1992. ','Maria','41375','0','','','yes','yes','yes','yes','0','0','192.168.1.728','[email protected]','41370');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4413','TRIBBLE`S BANQUET','30','Sandwich Makings1Chicke

n Breast or other part per sandwich 1oz.Sliced Swiss cheese per sand 1oz.Sliced Corn Beef per sand. 2Slices rye bread per sand. Seasoned salt to taste Cole Slaw(Enough For 4 Sand3c.Cabbage, shredded 3/4c.Carr

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ots, shredded 1/4c.Green onions, sliced 1/3c.Mayonnaise 1tbs.Lemon juice Seasoned salt to taste ','Cook and chill the chicken ahead of time.Next make the coleslaw. Mix the vegetables together in a large bowl, then add the mayo and lemon juice. Mix well. Add seasoned salt. To make the sandwiches: Puta slice of Swiss cheese and a slice of corned bef on a slice of bread. Take themeat from the bones of 1 chicken piece and spread it over the corned beef. Sprinkle with seasoned salt, cover wtih 2 to 3 large spoonfuls of coleslaw and top w

ith a second slice of bread. Cut the sandwich in half and serve with a pickle. ','Maria','41376','0','','','yes','yes','yes','yes','0','0','192.168.1.729','[email protected]','41371');INSERT INTO `rimjimar_addspices`.`mr_recipes`(ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4414','TROPICAL CHICKEN KABOBS','30','1/3c.Lime Juice 1tbs.Vegetable oil 1tbs.Honey 6Chicken Breast Halves * 12Pearl Onions, peeled 1Lg Green Pepper** 1Papaya, peeled ** 1 1/2c.Fresh Pineapple Chunks ','* 4 oz each, skinned, boned, cut into 1 1/2 quot: pieces** seeded, and cut into 2 quot: pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken: toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occ

asionally. Remove chicken from marinade, reserving marinade. Alternate chicken,onion, pepper, papaya, and pineapple on6 (12 quot:) skewers. Coat grill rack with Pam: place rack on grill over medium-hot coals. Place kabobs on rack, and cook15-20 minutes or till done, turning and basting frequently with reserved marinade. PERSERVING: 222 calories, 26.6 g protein, 5.7 g fat, 16.4 g carbohydrates, 70 g cholesterol, 1.5 mg iron, 66 mg sodium, 36 mg calcium. ','Maria','41377','0','','','yes','yes','yes','yes','0','0','192.168.1.730','[email protected]','41372');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat`,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4415','TROPICAL KABOBS','30','1lbBoneless chicken breasts 1cnPineapple chunks (can size Depends onpersonal taste) Soy sauce Dip2tbs.Juice from canned pineapple1/2c.Orange marmalade 1/4c.Plain yogurt 1tbs.Dijon mustard 1/2tsp.Curry powder ','Cube chicken and thread on skewers, alternating with cannedpineapple chunks. Brush with soy sauce and grill or broil until done. Meanwhile,combine pineapple juice, marmalade, yogurt, mustard and curry powder. Serve asa dip with the kabobs. ','Maria','41378','0','','','yes','yes','yes','yes','0','0','192.168.1.731','[email protected]','41373');INSERT INTO `rimjimar_ addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating`,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4416','UPTOWN SUPPER SALAD','30','1lb(3 medium) potatoes - cut into 3/4-inch cubes 1lbChicken breasts - (boneless and skinless), - cut into 1/3-inch strips 3/4c.Red wine vinaigrette dressing (prepared) reduced calorie 1 1/2c.Halved cherry tomatoes 1/2c.Chopped red onion 1cnSliced ripeolives: drained - (2 1/4 ounce can) 4Romaine lettuce leaves 1/3c.Crumbledblue cheese ','In 3-quart saucepan over medium heat cook potatoes, covered,in 2 inches boiling water 5 minutes. Add chicken: bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced. Drain thoroughly. Add remaining ingredients to potatoes and chicken except lettuce and cheese. Toss gently over low heat just until warm. Line platter with lettuce: spoon mixture onto lettuce. Top with cheese.(Salad also can be served chilled.)Menu: Sourdough Rolls, Honeydew Melon with Lime WedgesNutritional Information Per Serving: 280 calories: 24 g fat: 55 mg cholesterol: 1240 mg sodium: 31 g carbohydrate: 4 g fiber: 23 g protein. ','Maria','41379','0','','','yes','yes','yes','yes','0','0','192.168.1.732','[email protected]','41374');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`

name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4417','VEAL

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NORMANDE','30','1 1/2tbs.Butter 1/2Hallots 1 1/2tbs.Oil 1cnCream mushroom soup 6Thinly sliced veal cutlets 2/3c.Milk 1Or halved chicken breasts 1Tart apple peeled sliced 5tbs.Brandy 1Freshly cooked wild rice ','Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallotsto skillet andstir, scraping up any browned bits clinging to bottom of pan. Blend in soupand milk. Return veal to pan with apple. Reduce heat and simmer stirring on

ce or twice, until heated through. Serve over rice. ','Maria','41380','0','','','yes','yes','yes','yes','0','0','192.168.1.733','[email protected]','41375');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4418','VELVET CHICKEN amp:SWEET CORN SOUP','30','1/2lbBoneless chicken breasts cut into 1/4 quot: strips Marinade: 2Egg whites, beaten 2tbs.Cornstarch 1/8tsp.Salt Deep fry 3c.Peanut oil Assembly 17oz.Can creamed corn 3c.Chicken stock 1tbs.Light soy sauce Salt amp: pepper to taste Sesame oil ','Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepanor wok to between 280 and 300 degr

ees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stockand light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve. ','Maria','41381','0','','','yes','yes','yes','yes','0','0','192.168.1.734','[email protected]','41376');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4419','VIDALIA SWEET ONION CHICKEN BREAST CASSEROLE','30','1Large chicken breast, split and boned 2tbs.Vegetable oil 2Medium-sized potatoes, peeled and sliced 2Medium-sized Vidaliasweet onions, peeled and Sliced 1cn(10 3/4-oz) cream of mushroom soup, undiluted Paprika ','Brown breast in oil and drain on paper towel. Oil a 1 1

/2-quart casserole. Layer potatoes on bottom: follow with a layer of onions andtop with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. ','Maria','41382','0','','','yes','yes','yes','yes','0','0','192.168.1.735','[email protected]','41377');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4420','VINAIGRETTE PASTA SALAD WITH CHICKEN','30','1c.Olive oil 1/4c.Fresh Pesto sauce 1/2tsp.Seasoned salt 1lbChicken breasts,skinned,bone 1Sliced blanched zucchini 1/3c.Fresh lemon juice 1Egg yolk 1/2tsp.White pepper 9oz.FreshAngel`s Hair pasta 1/2c.Pine nuts ','In a medium bowl,place oil,lemon juice,pesto sauce,egg yolk,seasoned salt and pepper.Whisk together until wellblended.Reserve 1/4 cup mixture.Broil chicken breast halves on both sides until tender.Slice chicken,crosswise,unto 1 quot: wide strips.Toss remaining oil mixture with hot cooked,drained pasta andzucchini.Arrange on a serving platter.Place chicken slices over pasta:sprinkle with pine nuts.Pour reserved oil mixture over salad.Serve immediately or chill. ','Maria','41383','0','','','yes','yes','yes','yes','0','0','192.168.1.736','[email protected]','41378');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4421','WARM SPICED CHICKEN SALAD WITH BALSAMIC DRESS','30','3tbs.Balsamic vinegar tsp.Ground cumin 1/2tsp.Ground corriander Salt and pepper 1lbChicken breast 2tbs.Oil 2tsp.Sesame oil 3tbs.Peanu

t or veg. oil 1/3c.Scallions: thinly sliced 3c.Lettuce 1/2c.Radishes: sliced ','To make chicken salad combine cumin, corriander salt and pepper in small bowl. Flatten chicken. Sprinkle with spices and rub in. Cook chicken in oi

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l for 6 minutes on each side. Remove. To make dressing, add vinegar, oils and scallions to skillet drippings and cook for 1 minute. Spread lettuce on large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. Scatter radishesover salad. Pour warm dressing over it and serve. ','Maria','41384','0','','','yes','yes','yes','yes','0','0','192.168.1.737','[email protected]','41379');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKey

s` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4422','WEST AFRICAN CHICKEN amp: GROUNDNUT STEW','30','2Whole boneless, skinless chicken breasts cut into 1/2 quot: pieces 1tbs.Peanut oil 1mediumOnion, chopped 1Garlic clove, minced 28oz.Can whole tomatoes, undrained, cut up 15 1/2oz.Can Green Giant GreatNorthern Beans undrained 11oz.Can Green Giant Niblets Golden Sweet Corn, drained 1Sweet potato, peeled amp: chopped 3/4c.Water 1/4c.Peanut butter 1tbs.Tomato paste 1tsp.Salt 1tsp.Chili powder 1/2tsp.Ginger 1/2tsp.Cayenne 3c.Hot cooked rice ','In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink,stirring frequently. Add onion and garlic: cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice: mix well. Bring to a boi

l. Reduce heat tomedium-low: cover and cook 30 minutes or until sweet potato istender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice. ','Maria','41385','0','','','yes','yes','yes','yes','0','0','192.168.1.738','[email protected]','41380');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4423','WHITE CHILE','30','1lbDries white beans 1tbs.Olive oil 4Garlic cloves, chopped 2tsp.Ground cumin 1/4tsp.Ground cloves 6c Chicken stock 2lbBoneless chicken breasts 2Onions, chopped 24oz cans green chile,chopp 11/2 t Dried oregano,crumbled 1/4tsp.Cayenne pepper 3c Grated monterey jack cheese Place beans in a heavy large pot. Add enough cold water to cover by Place chicken in heavy large saucepan. Add cold

water to cover and Drain beans. Heat oil in same pot over medium high heat. Add onions ','at least 3 inches and soak over night. bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. cut chicken intocubes.and saute until translucent, about 10 minutes. Stir in garlic, then chiles, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to boil. Reduce heat and simmer until beans are very tender,stirring occasionally, about 2 hours. Add chicken and one cup cheese to chile and stir untilcheese melts. Season to taste with salt and pepper. Serve with remaining cheese, sour cream, salsa and cilantro. ','Maria','41386','0','','','yes','yes','yes','yes','0','0','192.168.1.739','[email protected]','41381');INSERT INTO`rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments`,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses`,èmail` ,`rss_date` )VALUES ('4424','WHITE CHILI WITH SALSA VERDE','30','Chili1tsp.Lemon pepper 1tsp.Cumin seed 4Chicken breast halves 1tsp.Olive oil 1Garlic clove, minced 1c.Chopped onions 18oz.Frozen Shoepeg White Corn, t 8oz.Cans diced green chiles, und 1tsp.Ground cumin 3tbs.Lime juice 30oz.Great northern beans, undrai 2/3c.Crushed tortilla chips 1 1/2oz.Shredded Monterey Jack chees Salsa22oz.Tomatillos chopped drained * 1/2c.Chopped onion 1/2c.Chopped fresh cilantro or pa 1Jalapeno pepper, chopped 1Garlic clove, minced 1/2tsp.Lemon pepper 1/2tsp.Dried oregano leaves 1/2tsp.Adobo seasoning or garlic po 3tbs.Lime juice ','2 1/2 cups water *If tomatillos are not available, substitute green tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed: bring to a boil. Add chicken b

reast halves. Reduce heat to low: cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones: cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray: h

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eat over medium heat. Add minced garlic: cook, stirring, for 1 minute. Remove from pan: add to chicken mixture. Add onions to skillet: cook, stirring, until tender. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bringto a boil. Add beans: cook until thoroughly heated. Salsa: Combine all salsa ingredients in medium bowl: mix well. Refrigerate 30 minutes to blend flavors. To serve, place some tortilla chips and cheese in 8 individual soup bowls: ladle hot chili over cheese. Serve with the salsa. ','Maria','41387'

,'0','','','yes','yes','yes','yes','0','0','192.168.1.740','[email protected]','41382');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4425','WHITE MEAT RAVIOLI','30','3/4lbChicken breast OR veal OR Canned tuna: chopped 2tbs.Shallots: finely chopped 2Plum tomatoes: chopped 1tsp.Dried leaf sage: crumbled 1/4tsp.Mace 1/4c.Parmeson or Romano cheese: Grated 1/2c.Parsley: chopped 1/2tsp.Black pepper: coursely Ground 1tbs.Brandy or dry sherry Pasta dough Sauce2tbs.Olive oil 4Scallions: thinly sliced 2Cloves garlic: minced 1c.Tomatoes: crushed 1c.Tomato sauce 1tbs.Basil ','Place all ingredients, except pasta, in a large mixing bowl and combine thourough

ly. Fill ravioli with mixture.Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. ','Maria','41388','0','','','yes','yes','yes','yes','0','0','192.168.1.741','[email protected]','41383');INSERT INTO `rimjimar _addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4426','WILD RICE BAKED CHICKEN','30','2/3c.Wild Rice (uncooked) 4Stalks, sliced 1mediumGreen pepper diced 1 1/3c.Water 2tsp.Chicken bullion granules 1tsp.Salt 2Whole chicken breasts Soy sauce ','In bowl, thoroughly wash Wild Rice, drain in strainer. In buttered 2-qt casserole or baking dish. mix Wild rice, celery, green peppers, water, bullion, and salt. Skin and half chicken breasts and place on top of rice mixture: brush with soy

sauce. Cover dish, bake in 350 degree oven for 1 1/2 hours or until wild rice is tender.(To order Wild Rice write: Ray Leinbach, Rt 1, Blackduck, MN, 56630) ','Maria','41389','0','','','yes','yes','yes','yes','0','0','192.168.1.742','[email protected]','41384');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4427','WORKING WOMAN`S CHICKEN AND RICE','30','6Bonless chicken breasts, skinned 2cnCream of chicken soup 1cnCream of mushroom soup 1packageRice-A-Roni (Chicken flavor) Salt and pepper to taste ','In slow cooker put chicken breastwith canned soups, alt and ppper. Cook all day on LOW (approx. 10 hrs. or untilchicken is tender).Fix Rice-A-Roni per directions on box. Put on plate and place chicken and gravy on top.Bumgarner Family Recipes submitted by Becky TebruggeCockayneposted by Bud Cloyd ','Maria','41390','0','','','yes','yes','yes','yes','0','0','192.168.1.743','[email protected]','41385');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4428','WW-EXCHANGES-ARBY','30','SANDWICHES amp: SUBS 1Regular Roast Beef- 11/2FA, 2P, 2 1/4B 1Been`N Cheddar- 21/2FA, 2P,2 1/2B, 60C 1Junior Roast Beef- 1FA, 1P, 1 1/2B 1Giant Roast Beef- 2FA, 3P, 3B 1Super Roast Beef- 31/2FA, 2P, 1/2V, 3B 1French Dip- 1FA,2P, 2 1/4B 1Chicken Breast Fillet- 1FA, 1 1/2P, 3 1/4B 1Grilled Chicken Deluxe- 21/2FA, 2P, 1/2V, 2 1/4B, 20C 1Italian Sub-6 1/2 inch- 5FA, 3P, 1/2V, 3B 1Roast Beef Sub- 6 1/2 inch- 21/2FA, 3 1/2P, 1/2V, 3B 1T

urkey Sub-6 1/2 inch- 1FA, 3P (2 1/2Turkey, 1/2 Hard cheese) 3B 1LightRoast Beef Deluxe- 11/2P, 1/2V, 2B 1Light Roast Turkey Deluxe- 11/2P, 1/2V, 2B 1Light Roast Chicken Deluxe- 13/4P, 1/2V, 2B SALADS amp: DRESSI

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NGS 1Garden Salad- 2 1/2V 1Roast Chicken Salad- 1 1/2P (chicken) 2 1/2V 1Side Salad w/o dressing- 1V 1tbs.Blue Cheese Dressing-2 FA 1tbs.Buttermilk Ranch Dressing- 2FA 1tbs.Honey French Dressing- 2FA 1tbs.Thousand Island Dressing- 2FA 1tbs.Light Italian Dressing-5C 1tbs.Reduced Calorie Ranch Dressing-15C SIDE ORDERS 1French Fries, sm.-2FA, 2B 1Potato Cakes-2 pc order- 21/2FA, 1 1/4B 1Curly Fries-Medium- 3FA, 2 3/4B, 1Cheddar Fries-Medium- 3FA, 2 3/4V, 60C BREAKFAST 1Toastix- 5FA, 2 1

/2B, 20C 1Maple syrup- 1 container- 1 1/2oz- 120C 1Cinnamon Nut Danish- 2FA, 2B, 120C 1Blueberry Muffin- 1FA, 2B, 40C Shakes amp: Desserts 1Chocolate shake, small- 1M, 360C 1Vanilla Shake, small- 1M, 240C 1Jamocha Shake, small- 1M, 280C 1Apple Turnover- 4FA, 3/4B, 1/4F, 70C 1Cherry Turnover- 4FA, 3/4B, 1/4F, 45C ','* OLX 1.52 * Wishful thinkingwill not make reality change.~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13 Gig + (503)620-5910 + (1:105/362.0)BBS: Ned`s Opus Date: 02-23-94 (13:15) Number: 130 From: JOANNE DANZER Refer#: NONE To: ALL Recvd: NO Subj: WW-Exchanges-Burger King Conf: (7) Dieting ','Maria','41391','0','','','yes','yes','yes','yes','0','0','192.168.1.744','[email protected]','41386');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments

` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4429','YAM SOM-O (THAI POMELO-CHICKEN SALAD)','30','1Pomelo or ruby red grapefruit 1smallWhole cooked chicken breast 1c.Cooked shrimp 1tsp.Chopped red chile 1 1/2tbs.Thai fish sauce 1 1/2tsp.Sugar Juice from 1 large lime 1 1/2tbs.Chopped fresh coriander 1smallHead red leaf lettuce, for garnish 1/4c.Roasted peanuts, chopped Fresh red chile, julienned for garnish Crispy Fried Shallot Flakes6Shallots, thinly sliced 1c.Vegetable oil ','It`s almost Chinese New Year and the stores are all stocking up on fresh fruits which are a traditional Chinese gift for the season. Pomelos are a big citrus fruit much like grapefruit, but somewhatdrier and sweeter. This Thai recipe makes use of them and you shouldbe able tofind them this time of year. If not grapefruit will do. This is from an articlein the San Francisco Chronicle, 1/30/91, by Joyce Jue.Peel and separate pomelo

or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl. Chill. Hand shred the chicken. Add chicken and shrimp topomelo.In a small bowl mix together the chopped red chile with fish sauce, sugar, lime juice and coriander: toss with pomelo chicken mixture.Arrange the lettuce on a serving platter. Put the fruit mixture over the lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot Flakes, and garnish with red chile slivers.Serves 4 to 6 as a salad entree.CRISP FRIED SHALLOTFLAKES: Slice shallotsinto thin slices. Be surethey are all of the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Storein an air-tight container. Will keep several weeks.Posted by Stephen Ceideburg: January 31 1991. ','Maria','41392','0','','','yes','yes','yes','yes','0','0','192.168.1.745','[email protected]','41387');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd`,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits`,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4430','YELLOW CURRY CHICKEN','30','Chicken breast meat (boneless, skinless) cut in bite-size pieces -TO Fresh veggies - mushrooms, asparagus, - onions, zucchini, ... 2Potatoes: peeled and - cut in pieces, pre-cooked 2Carrots: cut in bite-size - pieces, pre-cooked OR- half this amount 1/2Frozen peas (approximately) Vegetable oil - (less if desired) Red curry paste Coconut milk Fishsauce (less if desired) Salt Sugar (less if desired) Yellow curry powder 1/2Water or chicken stock 1/2Bay leaf heavy saucepan on medium heat,heat the veg. oil, red curry ','1A. Pre-cook potatoes and carrots. Don`t c

ook them too done, since they will simmer with the main dish later.1. Cut boneless, skinless chicken breast into bite-size pieces.2. Wash and cut fresh vegetables into bite-size pieces.paste, and about one third of the coconut milk. Heat

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5-10 minutes, stirring, until it forms a thin gravy.4. Turn the heat to high,add the chicken, and cook until the chicken is half cooked, maybe five minutes.5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well.6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two.7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.8. Serve (with jasmine rice...).From: [email protected] (Stephanie da

Silva) ','Maria','41393','0','','','yes','yes','yes','yes','0','0','192.168.1.746','[email protected]','41388');INSERT INTO `rimjimar_addspices`.`mr_ recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4431','ZESTY ITALIAN CHICKEN (MICROWAVE)','30','2tbs.Margarine or butter 1/2tsp.Dried sage, crushed 3Whole chicken breasts (about 2 1/4 lbs), skinned, Boned and halved lengthwise 1Green pepper, cut in thin strips 1/3c.Sliced fresh mushrooms 15oz.Tomato sauce (1 can) 1 1/2tsp.Dried oregano, crushed 1/2tsp.Garlic powder 1/2tsp.Lemon pepper 6Thin slices Swiss cheese 6Thin slices ham Hot cooked rice or spaghetti ','Combine the margarineor butter and sage in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Microc

ook, uncovered, on HIGH for 30 to 60 seconds. Rinse chicken and pat dry. Add to dish, turning once to coat well. Add green pepper and mushrooms. Cover withvented microwave-safe plastic wrap and cook on HIGH for 8 to 10 minutes or untilchicken is tender and no longer pink, turning chicken over and rearranging once. Remove chicken and vegetables from dish with a slotted spoon. Stir tomato sauce, oregano, garlic powder and lemon pepper into the drippings in pan. Cook, covered, on HIGH until hot and bubbly, about 3 to 4 minutes. Meanwhile, wrap each piece of chicken with a cheese slice, then a ham slice. Place in dish on top ofsauce. Top with the cooked vegetables. Cook on HIGH, covered, for 3 to 5 minutes until heated through, giving dish a half-turn once. Serve with hot cooked rice or spaghetti.Makes 6 servings.NUTRITION INFORMATION PER SERVING Calories: 466Protein: 44 g Carbohydrates: 34 g Fat: 17 g Cholesterol: 113 mg Sodium: 952 mg Fiber: 3 g[ BETTER HOMES amp:amp: GARDENS: Prize Tested Recipes: Sept 1987 ]Post

ed by Fred Peters. ','Maria','41394','0','','','yes','yes','yes','yes','0','0','192.168.1.747','[email protected]','41389');INSERT INTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìnstructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_ date` )VALUES ('4432','ZINFANDELI`S TORTILLA SOUP','30','1tbs.Vegetable Oil (OrTwo) 1 1/2tsp.Garlic, Fresh, Chopped 8Corn Tortillas, Chop Coarse 2c.Onion Puree 1tsp.Cayenne Pepper 2tbs.Cumin Powder 3Bay Leaves 3/4c.Tomato Paste 1 1/2tbs.Chicken Base (See Note) 1/2c.Water 1/4c.Cilantro, Fresh, Chopped 2tbs.Epazote, Chopped 1Salt To Taste 1White Pepper To Taste 2Chicken Breasts, Cook amp: Dice 1Chopped Avocado 1Corn Tortilla Strips, Fried 1Shredded Monterey Jack ','Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls.. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings.NOTE: TONE`s chicken soup base was found at Sam`s Wholesale Club in San Antonio..... Recipe from Arlene Lightsey`s column, quot:Chefs` Secrets quot:, 5 DEC 90 Zinfandeli`s is located at 741 W. Ashby Place, San Antonio, Texas. ','Maria','41395','0','','','yes','yes','yes','yes','0','0','192.168.1.748','[email protected]','41390');INSERTINTO `rimjimar_addspices`.`mr_recipes` (ìd` ,`name` ,`cat` ,ìngredients` ,ìns

tructions` ,`submitted_by` ,àddDate` ,`hits` ,`metaDesc` ,`metaKeys` ,ènComments` ,ènRating` ,ènRecipe` ,ìsApproved` ,`comCount` ,`ratingCount` ,ìpAddresses` ,èmail` ,`rss_date` )VALUES ('4433','ZINFANDELI`S TORTILLA SOUP - S.A. EXPR

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ESS - AR','30','1tbs.Vegetable Oil (or two) 1 1/2tsp.Garlic, fresh, chopped 8Corn Tortillas, chop coarse 2c.Onion puree 1tsp.Cayenne pepper 2tbs.Cumin powder 3Bay Leaves 3/4c.Tomato Paste 1 1/2tbs.Chicken Base (See note) 1/2c.Water 1/4c.Cilantro, fresh, chopped 2tbs.Epazote, chopped 1Salt to taste 1White pepper to taste 2Chicken breasts, cook amp: dice 1Chopped Avocado 1Corn Tortilla strips, fried 1Shredded Monterey Jack ','Garnish Notes: Chicken breasts should be cooked anddiced. In large Dutch oven

, heat vegetable oil. Addgarlic and 8 chopped corn tortillas. Saute untiltender. Add onion puree, tomato puree, cayenne pepper,cumin, bay leaves, tomato paste, chicken base andwater. Simmer 20 minutes. Add chopped cilantro andepazote.Remove Bay leaves. Blend mixture briefly infood processor. Strain through colander.Adjust seasoning if necessary. Add salt and pepper totaste. To serve, spoo

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