Food Recipes Collection

Confetti Chicken Salad Recipe Ingredients: 1/4 cup fresh lime juice 3 tablespoons olive oil 1 clove garlic, crushed 1 teaspoon chili powder 1/4 teaspoon salt 2 cups cooked and cubed chicken 1 red bell pepper, cut into thin strips 1/3 cup sliced green onions, including tops 2 tablespoons chopped fresh cilantro or parsley 2 jalapeno peppers, stemmed, seeded and minced 3 cups cooked rice, cooled 2 avocados, seeded, peeled and cut into chunks Instructions: Blend lime juice, oil, garlic, chili powder and salt in large bowl. Add chicken, red pepper, onions, cilantro and hot peppers. Cover and refrigerate 2 to 3 hours. Add rice and avocado chunks; toss lightly, and serve.

Turkey Curry Bombay Recipe Ingredients: 1/4 cup butter 2 cups cooked and cubed turkey or chicken 1 medium onion, minced 1 to 1/2 tablespoons curry powder 1/4 cup chutney 1/4 cup sherry Bombay sauce 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Instructions: Melt butter in a medium frying pan. Saute turkey and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into turkey mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce Ingredients: 2 tablespoons butter 2 tablespoons flour 1/2 teaspoon each pepper and paprika 1/4 teaspoon salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Instructions: Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese.

Chicken Waldorf Pitas with Curried Yogurt Sauce Ingredients: Curried Yogurt Sauce 2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tablespoons raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Instructions: Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Curried Yogurt Sauce Ingredients: 1 cup plain low-fat yogurt 1/2 to 1 teaspoon curry powder 1/4 teaspoon mace Instructions: Stir ingredients together.

INGREDIENTS 1 pound boneless skinless chicken breasts 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon pepper 2 teaspoons seasoned salt 1 teaspoon paprika 1 small onion, cut into strips 15 jalapeño peppers, halved and seeded (When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face). 1 pound sliced bacon, halved widthwise Blue cheese or ranch salad dressing

INGREDIENTS 500g cooked Chicken (skinned and deboned) 400g cooked Sweet potato (cubed) Curry sauce: 5ml olive/canola oil 1 large onion 5ml minced garlic 2 tsp curry powder 3ml turmeric 5ml chicken spice 2ml salt 60ml brown grape vinegar 250ml water 15ml apricot jam METHOD

Ingredients: 500g cooked Chicken (skinned and deboned) 400g cooked Sweet potato (cubed) Curry sauce: 5ml olive/canola oil 1 large onion 5ml minced garlic 2 tsp curry powder 3ml turmeric 5ml chicken spice 2ml salt 60ml brown grape vinegar 250ml water 15ml apricot jam

Prep Time: 20 Minutes Start to Finish: 30 Minutes Servings: 4 (11⁄3 cups each)

INGREDIENTS Whole chicken (about 1 pound (450 g), cleaned) : 2 Glutinous rice : 1/2 cup (about 100 g) Jujube (Korean Date), dried : 4 Fresh ginseng (about 5 inches long) : 2 Chestnut : 2 Ginkgo nut : 2 Garlic : 4 cloves Pepper Salt METHOD Wash the rice thoroughly and drain it. tuff the chickens with the rice, jujubes, ginsengs, chestnuts, ginkgo nuts, and garlic cloves. Cross and bind the chickens legs with thread to keep the stuffing in. Put the stuffed chickens in the pot. Add 10 cups of water and simmer them over low heat for about 2 to 3 hours. Transfer the chickens with their broth to the individual bowls. Serve the salt mixed with pepper in a small bowl as a seasoning dip.

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 5 (1½ cups each) INGREDIENTS 2¾ cups uncooked fine egg noodles (6 oz) ¼ cup creamy peanut butter ½ teaspoon finely chopped gingerroot ¼ teaspoon crushed red pepper flakes ¼ cup soy sauce ¼ cup water 1 tablespoon oil 2 cups small fresh broccoli florets 1½ cups sliced fresh mushrooms (about 4 oz) 1 cup ready-to-eat baby-cut carrots, quartered lengthwise 1 medium red bell pepper, cut into thin bite-size strips 1 package (9 oz) frozen diced cooked chicken, thawed ¼ cup coarsely chopped dry-roasted peanuts  Chopped fresh cilantro, if desired METHOD Cook and drain noodles as directed on package; cover to keep warm. Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining soy sauce and water until smooth. Set aside. In 12-inch nonstick skillet, heat oil...

Prep Time: 10 Minutes Start to Finish: 35 Minutes Servings: 5 (1½ cups each) INGREDIENTS 1 tablespoon olive or vegetable oil 1 lb uncooked chicken breast strips for  stir-fry 1 cup uncooked orzo or rosamarina pasta  (7 oz) 2 cans (14.5 oz each) stewed tomatoes,  undrained, cut up 1 box (9 oz) frozen baby lima beans,  thawed 1 teaspoon garlic salt 1 teaspoon dried basil leaves ½ teaspoon hot pepper sauce METHOD In 12-inch skillet, heat oil over medium-high heat.N Cook chicken in oil 3 minutes, stirring frequently. Stir in all remaining ingredients. Bring to a boil.  Reduce heat; cover and simmer 20 to 25 minutes or  until liquid is absorbed and orzo is tender, stirring  occasionally. (Pillsbury Most Requested Recip)

Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 (1 cup chicken mixture and 1 biscuit each) INGREDIENTS 1 tablespoon vegetable oil 1 lb boneless skinless chicken thighs, cut into quarters 1 jar (12 oz) chicken gravy 1 tablespoon Worcestershire sauce ½ teaspoon onion salt 2 cups Green Giant® frozen mixed vegetables (from 1-lb bag) 4 Pillsbury® Microwave frozen buttermilk biscuits (from 1-lb bag) METHOD In 10-inch nonstick skillet, heat oil over mediumhigh heat. Cook chicken in oil 5 minutes, stirring occasionally, until browned on all sides. Reduce heat to low; cover and cook 5 minutes or until juice of chicken is clear when center of thickest part is cut (180°F). Stir in remaining ingredients except biscuits. Cover; heat to boiling over high heat. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Meanwhile, microwave biscuits as directed on bag...

INGREDIENTS 300g durum wheat pasta  100g Chicken Soya mince  10ml stock powder  500g chicken mince 10ml crushed garlic  410g tin whole/chopped tomatoes with juice  125ml chopped parsley  Freshly ground black pepper 10ml sugar  250ml frozen peas /fresh mange tout peas 60g low fat mozzarella, grated (2 matchboxes size) METHOD Cook the spaghetti in lightly salted water Add boiling water to the Soya powder till consistency of porridge-allow to stand for 5 minutes Put stock, chicken and garlic into large pan and add Soya mix. Cook for aprox. 5 mins till chicken is no longer pink Add the tomatoes with the juice, parsley, pepper and sugar and bring to the boil for 5 mins. Add the peas and cook till just heated through Toss the sauce with the hot pasta, sprinkle lightly with the cheese. Serve immediately with a green salad Enjoy this delicious pasta dish that has the garlic and tomato flavour typical to N...

Prep Time: 20 Minutes Start to Finish: 1 Hour Servings: 10 (1½ cups each) INGREDIENTS 1 box (9 oz) Green Giant® frozen cut broccoli 6 cups water ½ cup dry vermouth or water 3 cans (10½ oz each) condensed chicken broth 1 can (10¾ oz) condensed cream of  chicken soup 2 cups cubed cooked chicken 1 cup chopped onions (2 medium) 1 cup sliced carrots (2 medium) ½ teaspoon dried basil leaves ½ teaspoon dried oregano leaves 2 cloves garlic, minced 1 package (7 oz) dry cheese tortellini ¼ cup grated Parmesan cheese, if desired METHOD Let broccoli stand at room temperature to thaw. In 5-quart  saucepan or Dutch oven, heat all remaining ingredients except  tortellini and cheese to boiling. Stir in tortellini. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Stir in thawed broccoli; simmer 5 to 10 minutes longer or  until broccoli is crisp-tender. Sprinkle individual servings with  cheese. (Pillsbury Most Requested Re...

Prep Time: 30 Minutes Start to Finish: 30 Minutes Servings: 4 (1½ cups each) INGREDIENTS 2 teaspoons oil 1 cup uncooked regular long-grain white rice 1½ teaspoons ground cumin 1 teaspoon chili powder 2 cups cubed cooked chicken 2 cups frozen bell pepper and onion stir-fry, coarsely chopped 1 can (15 oz) black beans, drained, rinsed 1 can (14 oz) chicken broth 2 tablespoons water ½ cup shredded Cheddar cheese (2 oz) METHOD In 12-inch skillet, heat oil over medium-high heat. Cook  and stir rice, cumin and chili Powder in oil 1 minute. Stir in all  remaining ingredients except cheese. Heat to boiling. Reduce  heat; cover and simmer 15 to 18 minutes or until liquid is  absorbed and rice is tender, stirring occasionally. Remove skillet from heat. Uncover; fluff mixture with fork.  Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until  cheese is melted before serving. (pillsburry.com)