I'll Share my Recipes if you Share Yours-Wed.Mar.3

14 years ago

Beijing Chicken Stir-Fry

l lb boneless, skinless chicken breasts

6 tbsp jarred Asian black bean sauce

1 tbsp canola oil

3 cloves garlic, sliced

1/2 lb green beans, trimmed

1 head bok coy, trimmed and chopped

2 small carrots, peeled and cut into coins

8 oz lo mein noodles

1/8 tsp cayenne pepper

Bring a pot of water to boiling. Slice chicken into thin strips. Toss with 2 tbsp of the black bean sauce.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and garlic. Cook 4 minutes. Transfer to a plate, keep warm.

Reduce heat to medium and add green beans, bok choy and carrots to skillet. Saute 3 minutes then add 1/4 cup water and cover skillet. Cook 5 minutes or until beans and carrots are tender-crisp.

Meanwhile boil noodles 5 minutes. Drain and transfer to a platter. Add chicken and any juices to vegetables and remaining 4 tbsp black bean sauce and cayenne pepper. Toss well to combine, then spoon over noodles and serve immediately.

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Comments (2)

Marilyn Sue McClintock
14 years ago
Chicken Cordon Bleu

Ingredients:
16 skinless, boneless chicken breasts
16 slices cooked ham
8 slices Swiss cheese, cut into 1 inch
pieces
salt and pepper to taste
2 teaspoons dried thyme
1/2 cup melted butter
1 cup cornflakes cereal crumbs
2 (10.75 ounce) cans condensed cream
of chicken soup
1 cup sour cream
2 teaspoons lemon juice
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks.
3. Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish.
4. Bake at 400 degrees F (200 degrees C) for about 40 minutes or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
5. To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each.
Sue
glenda_al
14 years ago
This is on my MAKE list!

Eggs benedict casserole

6 English muffins
10-12 ounces Canadian bacon (2 packages, or use diced ham)
8 large eggs
2 cups reduced-fat milk (or whole milk)
1 teaspoon onion powder
cooking spray
1/2 teaspoon paprika
easy hollandaise sauce- (I just use package)

Directions
Cut muffins into 1/2-inch cubes. Set aside.
Cut Canadian bacon into 1/2-inch squares. Set aside.
Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
Makes 10 servings.
NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes
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I'll Share my Recipes if you Share Yours-Wed.Mar.3

Comments (2)

Marilyn Sue McClintock

glenda_al

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