Ingredients
- Servings: 4
- 1 cup couscous
- 1 1/8 cups boiling chicken stock
- water to cover
- 2 tablespoons butter
- 4 skinless, boneless chicken breast halves
- 2/3 cup heavy whipping cream
- 1/2 cup sweet corn
- 2 tomatoes, chopped
- 1/4 cup fresh chopped tarragon
- salt and pepper to taste
- 1/2 lemon, juiced
Recipe
- put the couscous in a small saucepan. add 1/2 of the boiling chicken stock and enough water to cover. simmer for 3 minutes, remove from heat and set aside.
- in a large skillet or wok, heat the butter/margarine until it sizzles. add the chicken breasts and saute until lightly browned. add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. mix in the corn, tomatoes and 1/2 of the fresh tarragon. heat through for 1 minute and season with salt and pepper to taste.
- with a fork fluff up reserved couscous. add a handful of tarragon and the lemon juice. salt and pepper to taste. spoon the couscous and chicken serving plates and garnish with the remaining tarragon.
Ingredients
- Servings: 12
- 2 pounds chicken livers, rinsed and trimmed
- 2 eggs
- 3 onions
- 1 quart water
- 2 cubes chicken bouillon
- 2 tablespoons vegetable oil
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place the liver, whole eggs and one onion into a large saucepan with the water. bring to a boil and stir in the chicken bouillon cubes. simmer for one hour, then allow to cool.
- meanwhile, heat the oil in a large skillet over medium heat. chop one onion and fry in the oil until tender. chop the third onion and set aside. when the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. season with salt and pepper. chill before serving.
Ingredients
- Servings: 12
- 3/4 cup plain yogurt
- 1/3 cup mayonnaise
- 1 (1 ounce) package ranch dressing mix
- 1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 5 mins
Ready Time: 8 hrs 5 mins
- in a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. mix well with a wire whisk. cover and refrigerate overnight. sprinkle with parsley before serving.
Ingredients
- Servings: 24
- 4 pounds chicken wings
- salt and pepper to taste
- 4 cups vegetable oil
- 1/4 cup butter
- 2 teaspoons hot pepper sauce
- 1 teaspoon distilled white vinegar
Recipe
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 30 mins
- heat oil in a deep-fat fryer or large heavy pot to 375 degrees f (190 degrees c).
- cut off tips, and separate each wing at the joint. sprinkle with salt and pepper.
- place half of the wings in the deep fryer. when the wings are golden brown and crisp, remove them and drain well. salt wings to taste. add remaining wings and repeat frying process. once wings have drained a bit, place them in a large mixing bowl.
- melt butter or margarine in a small saucepan. mix in hot sauce and vinegar. pour melted sauce over the cooked wings, and mix to coat the wings with sauce.
Ingredients
- Servings: 32
- 2 cups canola or other vegetable oil
- 8 (6 inch) corn tortillas, quartered
- salt, to taste
Recipe
- heat oil in a 10-inch skillet to 370 degrees. drop triangles in hot oil, 8 at a time. fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. sprinkle with salt immediately.
Ingredients
- Servings: 6
- 1 1/2 pounds cooked, shredded beef chuck roast
- 2 (10 ounce) cans mixed vegetables, with liquid
- 2 1/2 cups barbeque sauce
- 2 tablespoons worcestershire sauce
- 1 (10.5 ounce) can beef broth (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- place the shredded roast in a slow cooker. mix in the vegetables with liquid, barbeque sauce, worcestershire sauce, and beef broth.
- cover, and cook at least 1 hour on high.
Ingredients
- Servings: 4
- 5 eggs, beaten
- 2 tablespoons milk
- 1 onion, chopped
- 2 slices cooked ham, chopped
- 1 cup shredded cheddar cheese
- 1 to taste salt and pepper to taste
- 1/8 teaspoon garlic powder, or to taste
- 2 1/2 tablespoons butter
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- in a large bowl, beat together eggs and milk. stir in onion, ham, cheese, salt, pepper and garlic powder.
- melt butter in a large frying pan or skillet over medium high heat. add eggs and cook, without stirring, until eggs begin to set. at that point, stir the eggs until roughly scrambled. keep doing this until eggs are fully cooked, about 10 to 15 minutes. serve warm.
