Gourmet Cookie Bouquets Recipe Blog

• 2 tablespoons vegetable oil
• 3/4 pound chicken flattened
• 1/2 teaspoon salt
• 1/2 cup sugar
• Grated zest of one lemon
• Juice of one lemon
• 2 tablespoon white wine vinegar
• 1 garlic clove, minced
• 1 tablespoon cornstarch dissolved in 1 teaspoon water.
• 4 cups shredded romain lettuce
• 1 scallion thinly sliced.

In a large skillet, heat the oil. Sprinkle the chicken with 1/4 teaspoon of the salt and sauté until cooked through. In a small saucepan, combine broth, sugar, lemon juice, lemon zest, vinegar, garlic and remaining salt; bring to a boil. Stir in cornstarch and cook, stirring for about 30 seconds until thick. Arrange the lettuce on a platter. Top with chicken, then sauce. Sprinkle with the scallions.

Chicken:

• 1 cup flour
• 1 egg
• 1/2 cup condensed milk

Salt sauce:

• 1 cup water
• 1 tablespoon vinegar
• 2 teaspoons cornstarch
• 1/2 sugar
• 1 1/2 cup ketchup
• 1/4 teaspoon Soya sauce

Cook chicken and cut into pieces. Beat flour, egg, salt, and milk together and coat chicken. Cook in fat. Be careful as the fat can get quite hot. When brown, take out and put into sauce. Combine all ingredients (well) in a saucepan and bring to a boil. Pour over chicken and bake for 1 hour.

Creamy Dip

• 1 package cream cheese, softened
• 3/4 cup sour cream
• 1 tablespoon finely chopped green onion
• 1/2 teaspoon crushed red peppers

Mix softened cream cheese with sour cream. Stir in onion and red peppers. Chill for 2 hours. Make about 1 2/3 cups.

Banana Bread

• 5 tablespoons butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 large egg
• 2 egg whites
• 1 tablespoons vanilla extract
• 1 1/2 cups mashed bananas (ripe)
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4  cup baking powder
• 1/2 cup heavy cream

Preheat oven to 350 degrees F. Grease loaf pan. Beat butter in large bowl until fluffy. Add both sugars, beat well: add egg, egg whites, and vanilla. Beat until well blended. Add bananas on high for 30 seconds. Combine flour, baking soda, salt, and baking powder in a medium bowl. Add dry mix to wet mix. Alternately with cream, ending with flour mix. Pour into loaf and bake for about 1 hour 15 minutes.

Curry leaves, an essential ingredient in Indian cooking, are thin, shiny, and dark green. Although similar in appearance to bay leaves, curry leaves exude a unique aroma and flavor. There are no substitutes for curry leaves (curry powder, for example, should not be used). You can find fresh curry leaves at Indian grocers. They have a short shelf but freeze nicely.This version of the dish is only moderately hot. You may adjust the number of chilies to suit your tastes.

• 2 pounds boneless chicken breasts cut into 3/4 inch cubes
• 3 onions, peeled and chopped into 1/2 to 3/4 inch pieces
• 10 whole dried red chilies
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• 2 1/2 teaspoons salt, divided
• 1 cup water
• 5 medium potatoes
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) lightly salted butter
• 1/2 teaspoon mustard seed
• 1 bunch curry leaves

1. In a large, nonstick skillet, mix the chicken, onions, chilies, cinnamon, cloves, 1 1/2 teaspoons of salt, and water. Cover with a tight fitting lid and cook about 1 hour over medium low heat.
2. While the chicken is cooking, place the potatoes in a large saucepan and cover with water. Bring the water to a boil and cook potatoes 15 to 20 minutes, until their skins are soft and can be removed by hand. Let the potatoes cool slightly. Using rubber gloves if the potatoes are too hot to handle, peel the potatoes either by hand or with a peeler. Thinly slice the potatoes.
3. In another large, nonstick skillet, heat the oil and butter until butter melts. Add a single layer of potatoes to the oil (you may need to fry half or a third at a time). Fry the potatoes in oil and butter mixture until they turn medium brown. sprinkle with 1 teaspoon of salt on the slices while frying. Remove to paper towels to drain. Place the mustard seed in the same pan and simmer until broken in the oil remaining in the pan, then add the curry leaves.
4. Once the chicken is cooked, remove the chicken pieces to a bowl. Discard the chilies or, if desired, leave them in the pan to add color to the dish. Make a coarse paste out of the cooked onions by mashing them in the pan with a large spoon.
5. Add the cooked chicken to the mustard seed and curry leaves and fry 2 to 3 minutes. After the curry leaves darken, add the onion paste, mix thoroughly, and cook 5 minutes more. Add the fried potatoes and lower the heat. Cook an additional 5 minutes. Serve immediately.

• 4 medium size chicken breast (split lengthwise, skinned and boneless)
• Salt
• 1 tablespoon green onion, chopped
• 1 tablespoon chopped parsley
• 1/4 pound butter
• 2 beatened eggs
• Flour and dry bread crumbs

Place each piece of chicken between two pieces of waxed paper. Pound with something to flatten chicken. Peel off paper and sprinkle with salt. Place a piece of butter at each end of cutlet. Sprinkle with parsley and onion. Roll meat like a jelly roll, tucking in sides and ends. Dust each roll with flour and dip in beaten egg; then roll in bread crumbs. Chill for an hour. Fry in hot fat about 15 minutes until golden brown.

• 1 Knorr chicken bouillon cube, crumbled
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 tablespoon chopped fresh cilantro
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast

In a large resealable plastic bag, combine all ingredients. Seal the bag and shake well. Marinate in the fridge for 30 minutes. Remove chicken from the marinade, discard the rest. Grill or broil chicken, turning once, 6 minutes per side or until thoroughly cooked.

• 1 tablespoon vegetable oil
• 2 tablespoon all purpose flour
• 1 tablespoon curry powder
• 1teaspoon ground cumin
• 1/4 teaspoon salt
• 4 (3 ounce) thin chicken breast
• 1/2 cup orange juice
• 1/2 cup water
• 2 tablespoons mango chutney
• 1/4 cup sour cream

In a large skillet, heat oil. In a large plastic reclosable bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat. Transfer the chicken to the skillet, shaking off any excess flour (reserve the remaining flour): sauté until cooked through. Put chicken on plate and keep warm. Stir excess flour into skillet mixing with pan juices. Add orange juice and water, stirring constantly and scraping up the browned bits from the bottom of the skillet. Stir in chutney. Bring to a boil and cook, stirring until mixture thickens. (1 minutes) Stir in sour cream until blended. Simmer 30 seconds. Spoon sauce over chicken. Sprinkle with cilantro.

• 2 teaspoons vegetable oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons
  Dijon mustard
• 1 large garlic clove, crushed
• 4 (four ounce) thin chicken breast
• 2 cups small mushrooms, halved
• 1/3 cup chicken broth
• 1/4 teaspoon dried thyme leaves, crumbled

In a large skillet, heat 1 teaspoon of oil. In a medium bowl, mix 2 tablespoons vinegar, mustard and the garlic. Add the chicken and turn to coat. Transfer chicken and marinade to the skillet: sauté the chicken until cooked through. Transfer chicken to platter and keep warm. In the skillet, heat the remaining teaspoon of oil. Sauté mushrooms 1 minute, add the broth, thyme and the remaining vinegar. Cool stirring occasionally, until the mushrooms are deep brown, about 2 minutes longer. Serve chicken, topped with mushrooms.

• 2 cups romaine lettuce, torn
• 1/3 cup Caesar salad dressing
• 31/2 tablespoons grated parmesan cheese
• 1 pound cooked chicken breast, cut into 3 inch long strips
• 1 1/4 teaspoon olive oil

Mix the ingredients together and spread into pitas.

• 1 duck (5-6 lbs.)
• 1/2 cup soy sauce
• 2 cups sake or dry sherry
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. minced ginger root
• 1/2 tsp. Ac’cent
• 2 tbs. oil
• 1 cup sliced onions
• 1/2 lb. sliced mushrooms

Have the duck cut in small pieces. Remove as much fat as possible; wash and dry. Combine the soy sauce, sake or sherry, salt, pepper, ginger, and Ac’cent. Marinate the duck in the mixture for 4 hours or overnight. Drain the duck, reserving the marinade.

Heat the oil in a casserole or deep skillet; brown the duck in it. Add the onions and mushrooms; cook 5 minutes. Pour off the the fat and stir in the marinade. Cover and cook over low heat 1 1/2 hours or until the duck is tender. The sauce may be thickened with a little cornstarch if desired.

• 1 duck (4 lbs.), disjointed
• 2 tbs. flour
• 2 tbs. cornstarch
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 tbs. oil
• 2 cups thinly sliced scallions
• 1 tbs. minced ginger root
• 2 minced garlic cloves
• 4 tbs. soy sauce
• 4 tbs. sherry
• 1/2 tsp. Ac’cent
• 1/2 cup chicken broth or water

Remove as much fat as possible from the duck. Roll in a mixture of the flour, cornstarch, salt, and pepper.Heat the oil in a deep skillet; brown the duck in it. Pour off the fat. Add the scallions, ginger, and garlic; cook 2 minutes, stirring frequently. Add the soy sauce, sherry, Ac’cent, and broth or water. Cover and cook over low heat 1 hour or until duck is tender and all the liquid is absorbed.