Below are recipes submitted from various individuals. Feel free to comment on recipes below, or submit your own by emailing us.
- ¼ C fine dry bread crumbs
- 1 T snipped fresh basil (or ¾ t dried crushed basil)
- 1/8 t pepper
- 1/8 t paprika
- 1 T butter, melted
- 4 skinless, boneless chicken breast halves (about 1 ¼ lbs total)
- 2/3 C reduced-fat milk
- 2 t flour
- ¾ t instant chicken bouillon granules
1. Preheat oven to 400°.
2. In a small bowl stir together the bread crumbs, 2 t of the fresh basil (or ½ t dried basil), pepper, and paprika. Add melted butter. Toss to coat.
3. Arrange chicken in a 2-quart rectangular baking dish. Sprinkle chicken with the crumb mixture, pressing onto chicken to coat.
4. Bake for 20 to 25 minutes or until no longer pink.
5. Meanwhile, in a small saucepan stir together milk, flour, bouillon granules and remaining dried herb (if using) until combined.
6. Cook and stir until thickened and bubble. Cook and stir for 1 minute more.
7. Then stir in remaining fresh herb (if using). Serve over chicken
An old family recipe that is very flavorful and easy to prepare.
- 4 medium chicken breasts, well beaten on both sides
- 1 head of garlic, peeled and pressed
- ¼ C dried oregano
- Kosher salt and pepper to taste
- ½ C red wine or balsamic vinegar
- 1/3 C olive oil
- 1 C pitted prunes
- ½ C pitted Spanish olives
- ½ C capers with a little juice
- 6 bay leaves
- ½ to 3/4 C of brown sugar
- 1 C white wine
- ¼ C fresh parsley or cilantro finely chopped
1. Combine all ingredients except the last three in a large bowl.
2. Cover and refrigerate overnight. Turn chicken occasionally.
3. Preheat oven to 350°.
4. Arrange chicken in single layer in a shallow baking dish.
5. Spoon marinade over evenly.
6. Sprinkle chicken with brown sugar and pour white wine around.
7. Bake, basting often for 50 – 60 minutes. Pierce with fork until juices run yellow.
8. Transfer chicken etc. excluding juices into a nice dish and sprinkle with parsley.
9. Pour juices into the gravy bowl.
Oma is German for Grandmother). My Mother is called “Omi” by all of her grandchildren. This recipe is a less disciplined rendition of one of our favorite dishes of my Mothers. I have very few “measurements” of the ingredients. I basically put the quantities together based upon amount of the dish needed and taste testing over time.
- Chicken or Cornish Hens (Any and all parts of the bird can be used)
- Onion, Garlic and Bell Peppers, sliced
- Carrot “chunks”
- New red potatoes
- La Choy sweet and sour dinner sauce
- Apricot preserves
- (3-1 ratio of LaChoy – Apricot preserve)
- Soy sauce
- Garlic powder
1. Clean and trim bird.
2. Sprinkle garlic powder on both sides, 1 side at a time and puncture pieces generously with sharp pointy knife on both sides.
3. Place in baking pan making sure that when all ingredients are added, they are below the edge of the pan.
4. Add sliced onions, garlic and green peppers on the chicken. Add carrots and potatoes wedged in between the chicken. Add more onions, garlic and peppers over the whole batch.
5. Lightly sprinkle soy sauce over the batch.
6. Mix the LaChoy and Apricot preserve in a separate bowl. Make sure it is blended well.
7. Pour this mix evenly over the batch filling to 3/4 +/- of the batch.
8. Pre-Heat oven to 375°.
9. Bake for 1-1.5 hours
This is an old family recipe from Hungary. It tastes even better reheated the next day.
- 1 cut up stewing chicken
- 3 T shortening
- 2 T paprika
- 2 medium onions, chopped
- ½ can tomato paste
- 1 C water
- Salt and pepper
1. Heat shortening in heavy pan.
2. Add onions and sauté until clear.
3. Add chicken pieces, salt and pepper. Sauté until brown.
4. Add water with tomato paste dissolved in it and paprika.
5. Cover and cook slowly until tender, approximately 1 – 1 ½ hours. If water cooks away add more in small amounts.
6. Serve with Knuckerle.
- ½ C flour
- 1 egg
- 2 T shortening, melted
- Salt and pepper
1. Mix flour, egg, and shortening together with salt and pepper.
2. Add enough water to make a dough.
3. Refrigerate dough for 1 hour.
4. In boiling water add pieces of dough and cook for 15 minutes.
5. Drain and add to Chicken Paprikas.
- 6 breast fillets cut in chunks
- ¼ stick butter or margarine
- ½ C olive oil
- 2 packages of chicken broth (can use 2 bouillon cubes)
- 1 C of dry white wine
1. Preheat oven to 350º.
2. Dredge the chicken in flour. Sauté in melted butter and olive oil until golden. (Chicken doesn’t have to be cooked through.) Put in casserole dish.
3. Dissolve 2 packages of chicken broth mix in the remaining butter/olive oil along with cup of wine. Pour over chicken. Bake for 30 minutes.
4. Serve over sticky rice sprinkled with parsley.
**This looks pretty with broccoli and cranberry sauce on the side.