Preheat oven to 350. Place chicken pieces in shallow baking pan, skin side up. Combine butter, honey, mustard, salt and curry powder and mix well. Pour over chicken and bake 1-1/4 hours, basting every 15 min, until chicken is tender and nicely browned.

In a e casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 mins.

1. Take your Chinese cleaver and chop through bone of chicken to form chunks of chicken, about 2×2″. Marinate all chicken chunks in wine, soya sauce, salt for at least 20 minutes. In the meantime, slice all the other ingredients and have ready for cooking. 2. If your wok is small, you will have to […]

1. Carefully slice beef into thin bite size pieces, across the grain of beef. Marinate beef in soya sauce, wine and salt. Shred broccoli. 2. Place oil in wok and heat to smoking point. Quickly stir-fry beef in it, no more than 3 minutes. Remove beef to a platter and reserve. 3. Add broccoli to […]

You need a large heavy saucepan for this, with a well fitting lid. Cut the chicken into one-inch pieces. Scrub the clams or mussels and peel and finely chop the onions and garlic. Heat the oil in the saucepan and fry the onion and garlic for two minutes, then add the chicken and cook over […]

Season chicken well. Rub with oil and bake in a pre-heated 400 oven for 15 minutes.Combine all remaining ingredients and mix with wings, reduce heat to 375 and bake another 45 minutes. If the sauce start to caramelize, reduce the heat again.

PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet over high heat on top of stove, add the garlic and saute until the skins are a medium golden color. Add pheasant and brown on both sides. If the garlic turns black, remove it from the skillet. When the pheasant is brown, replace […]

Simmer chicken in water with onion, celery tops, carrot, salt bay leaf until fork tender, about 2 1/2 to 3 hours. Cut meat from bones and strain broth. Chill meat and broth separately. In greased 1 1/2 qt casserole arrange alternate layers of chicken, eggs and mushrooms by thirds. Mix flour and 1/4 cup broth […]

REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool […]

1. If turkey is frozen, it may be defrosted by placing it in the refrigerator overnight or until thawed. 2. Wash turkey and sprinkle inside cavity with salt and pepper. 3. Stuff turkey loosely. Tie legs together. Tie wings and legs to body. 4. Invert a heat-resistant, non-metallic saucer or small casserole cover in a […]