Filter
Top Products
English-14 English-15
re c I P e s
cH I c K en ca c c I at o r e
2 tablespoons vegetable oil
1
⁄
3
cup chopped green bell pepper
3 to 4 pieces chicken 1 can (4-ounces) sliced mushrooms,
(thighs, legs, of halved breasts) drained
1
⁄
3
cup chopped onion 1 teaspoon Italian seasoning
1 bay leaf Salt and ground black pepper to taste
1 clove garlic, minced Hot cooked spaghetti or other pasta
1 can (14
1
⁄
2
-ounces) peeled,
diced tomatoes
Set skillet temperature to 350° F. Add oil. Arrange chicken pieces, skin side-down
in skillet. Cook chicken until well browned on first side, about 5 minutes. Turn
chicken. Add onion and garlic around chicken. Cook 3 minutes, or until onion
is cooked, but not brown. Reduce temperature to ”WARM”. Add remaining
ingredients, except spaghetti. Cover and cook 30 to 40 minutes, or until chicken
is cooked. Stir sauce and spoon over chicken occasionally. Serve chicken and
sauce over spaghetti or other pasta.
re c I P e s
st Ir -fr Y Bee f a n d Br o c c o l I
1
⁄
2
to
3
⁄
4
-lb. top round or sirloin
1
⁄
4
teaspoon sugar
1 clove garlic, minced salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
3
⁄
4
cup broccoli flowerets
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1
⁄
2
cup beef broth
1
⁄
2
onion, sliced in thin wedges
1
1
⁄
2
teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef for
30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1 tablespoon
soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to stand, at room
temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes
or until beef is done. Remove meat and keep warm. Add vegetables. Cover
and cook 3 minutes or until vegetables are crisp tender. Stir mid-way through
cooking. Reduce temperature to 250° F. Blend meat into vegetables. Stir broth
mixture then pour over meat and vegetables. Heat, stirring, until broth is hot
and thickened. Serve over rice.