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Waters, W.G. - Italian Cookery




Bourbon Mustard Chicken

4 Chicken breast halves -- skinned and boned

1/4 cup Dark brown sugar -- firmly

1/4 cup Dijon mustard

1/4 cup Bourbon

2 Green onions -- thinly sliced

1 teaspoon Salt

1 teaspoon Worcestershire sauce

1 tablespoon Butter -- or margarine

1 tablespoon Vegetable oil

Place chicken between 2 sheets of waxed paper; pound to 1/4" thickness, Place chicken in a shallow baking dish. Combine brown sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce; stirring well. Brush mustard mixture evenly over both sides of chicken breast halves. Cover and marinate in frig 1 hour.

Remove chicken from marinade, reserving marinade.

Combine butter and oil in lg. skillet, and place over med-high heat.

Saute chicken 3 to 4 mins. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Add reserved marinade to a skillet; bring to a boil, stirring constantly. Pour sauce over chicken.


---------- Recipe via Meal-Master (tm) v8.03

Categories: Poultry
Yield: 4 Servings

3/4 lb Skinless boneless chicken br
1/2 ts Salt
2 ts Rice wine; or dry sherry
1 ts Soy sauce
1 Egg yolk
1/8 ts Pepper
-----lemon sauce-----
1/4 c Sugar
1/4 c Chicken broth
2 tb Water
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil; (or vegetable oi
Juice of one lemon; (about 1
-----for frying-----
6 tb Cornstarch
2 tb All-purpose flour
8 c Oil; for deep-frying
1 tb Vegetable oil
1 Sliced lemon; if desired

Recipe by: (Jenipher
Lapoint) Cut chicken breasts into very thin 2" by
1-1/2" slices. Combine marinade ingredients in a
medium bowl. Add chicken; mix well. Let stand 15
minutes Combine ingredients for lemon sauce in a small
bowl; mix well and set aside Mix flour and cornstarch
in a medium bowl. Dip chicken in flour mixture to
coat. Heat 8 cups oil in a wok over medium-high heat
to 350 degrees F (175 degrees C). Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with
a slotted metal spoon. Deep fry 30 seconds to a
minute, until chicken is light golden. Remove chicken
with a slotted spoon, draini well over wok. Arrange
on a platter. Remove oil from wok except 1 teaspoo
Heat oil remaining in wok over medium heat. Stir
Lemon Sauce into hot oil. Bring to a boil. When sauce
thickens slightly, add 1 tablespoon vegetable to make
sauce glossy. Stir sauce and pour over chicken.
Garnish with lemo slices and serve immediately.

Makes 4 servings.
Chicken with Mustard SauceHappy chickens make happy meals (not in
Macdonalds you understand). Graig Farm chickens are among the most content
you can buy.

Chicken with Mustard Sauce
A great chicken recipe, ready in 20 minutes, very simple but delicious.
Serves 4
4 chicken breasts, skinned, boned and pounded to a ˝" thickness
2 tablespoons olive oil
4 fl ozs/110ml brandy
6 fl ozs/170ml chicken stock
2 tablespoons wholegrain mustard
6 tablespoon double cream
A good handful of parsley, finely chopped
2 tablespoons mustard seeds
Salt and black pepper
Season the chicken breasts with the salt and pepper and fry them for 6 minutes
on both sides in the oil in a hot frying pan. Set aside on a warm plate to rest.
In the same pan, deglaze the pan with half the brandy and allow the alcohol to
burn off. Add the stock and reduce by half. Add the other half of the brandy,
stir in the mustard and the double cream. Simmer for 2 minutes and stir in the
To serve, place the chicken on a plate, pour the sauce around it and dust with
some mustard seeds. Serve with salad and new potatoes.
Simple, effective and tasty.
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Cinnamon Chicken
c.1997, M.S. Milliken & S. Feniger, all rights reserved
1 1/2 cups dry sherry
1 teaspoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
2 tablespoons vegetable oil

In a mediumsize bowl, mix the dry sherry, cinnamon, honey, lemon juice,
garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover
and marinate in the refrigerator 8 hours, or overnight.
To cook, preheat the oven to 350 degrees.
Remove the chicken, shaking off excess marinade. Pour the marinade into a
small saucepan and bring to a boil. Boil until it begins to thicken and
about 1 cup remains, 5 to 10 minutes.
Heat the oil in an ovenproof skillet over mediumhigh heat. Sear the
chicken until golden on both sides. Pour the reduced marinade over the
chicken and place in the oven.
Bake about 20 minutes and serve.
Yield: 4 servings
 * Exported from MasterCook *

Lemon Butter Glazed Chicken

Recipe By : Foodview
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Mc

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast, boneless, skinless
3 tsp Butter
3 tsp Water
1 tsp Lemon juice
1 1/2 tsp Chicken bouillon mix
Chopped parsley
Lemon slices

Coat chicken in a small amount of flour, shake to remove excess. Melt
butter in a non-stick frypan. Add chicken breasts and saute each side until
lightly browned. Add water, lemon juice and chicken bouillon mix to pan;
stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove
chicken from pan; keep warm. Cook and stir pan juices over high heat until
thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with
parsley and garnish with lemon slices.
* Exported from MasterCook *

Lemon Chicken and Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Boneless chicken breast -- - cut into chunks
Ground black pepper
1 tablespoon Vegetable oil
1 cup Uncooked rice
1/2 teaspoon Dried oregano leaves
1/2 teaspoon Grated lemon peel
1 3/4 cups Chicken broth
1 Lemon -- juiced
Snipped fresh parsley

Season chicken with salt, pepper, and paprika. Brown chicken in oil 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,=
or until 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. carbohydrate * 567=
mg. sodium * 70 mg. cholesterol
Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle
Reprinted with permission from The USA Rice Council Electronic format
courtesy of Karen Mintzias
 * Exported from MasterCook *

Lemon-Garlic Chicken

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts
1 lemon -- juice of
1 1/2 tablespoons lemon zest
1/2 cup low-sodium soy sauce
2 teaspoons brown sugar
1 tablespoon minced garlic
3 tablespoons chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Marinate chicken in remaining ingredients for one hour in refrigerator. Grill o
ver charcoal, 3 or 4 minutes to a side Serve with Tomato-Basil Sauce.

From the Recipe Files of RecipeLu <>
Traditional Corned Beef & Cabbage
6 Whole Cloves
2 Yellow Onions, quartered
4 lb Corned Beef Brisket
4 Carrots, peeled & cut in large pieces
2 Bay Leaves
8 Whole Black Peppercorns
1 Green Cabbage
6 Yukon Gold Potatoes
4T Pickling Spice (available at our stores)
Rinse beef. Stud the onions with the cloves. Put the beef in a pot and add the onions, peppercorns and bay leaf. Add water to cover. Add Pickling spice. Simmer on low for 2 hours. Skim fat at intervals. Wash cabbage, core and cut into 5 or 6 wedges. Add potatoes and carrots to the beef. Cover and simmer for 30 minutes or until potatoes are tender. Finish by adding the cabbage to the pot until tender. Just a couple of minutes should do it.
Serve beef with carrots and onions on a platter. Strain and serve cabbage in a separate bowl.