ORIENTAL HOT POT RECIPE

Author: Phil Sinner Master Chef

ORIENTAL HOT POT

Servings: 4
Ingredients:

1 lb Raw shrimp, peeled and
-deveined
2 Chicken breasts, skinned,
-boned, and sliced very
-thin, across grain
1/3 lb Beef sirloin sliced very
-thin, across grain
1/2 Head Chinese cabbage or 1
-lettuce heart, coarsely
-cubed
2 c Cubed egg plant
-2/3 cup water chestnuts,
Drained and thinly sliced
1 1/3 c Halved fresh mushrooms
3 c Small spinach leaves (stems
-removed)
14 oz chicken broth
3 Chicken bouillon cubes
1/2 tb Grated gingerroot or 1/2
-teaspoon ground ginger

CHINESE CHICKEN BLEND

Author: Phil Sinner Master Chef

CHINESE CHICKEN BLEND

Servings: 6
Ingredients:

3 tb Toasted sesame seeds
2 ts Ground Szechwan peppercorns
1 tb Garlic
1 ts Ginger
1 tb Dried cilantro
1/3 tb Red pepper
1/3 tb Mustard seed

Plum Delicious Chinese
-Chicken
2 lb Chicken breasts, split, with
-skin
6 Ripe purple plums, pitted
-and thinly sliced
1 Onion, halved and thinly
-sliced
1 Clove garlic, minced
3 tb Water
2 ts Lemon juice
3 tb Light soy sauce

Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. combine all ingredients in Sauce Pan. cook till done aldente'

SESAME CHICKEN

Author: Phil Sinner Master Chef

SESAME CHICKEN

Servings: 2
Ingredients:

3/4 lb Chicken Breasts,
Skinned and
Boned
4 tb Flour
3 tb Sesame Seeds
2 tb Soy Sauce
1 ts Peanut Oil
2 tb Maple Syrup
Red Lettuce Leaves
2 tb Dry Sherry
1 lg Tomato, ripe-diced
1 ts Fresh Ginger, minced
Pepper to taste
1/2 ts Chinese Five spice- powder

Cook at 350*F in large baking dish for 1 hour and ten minutes.

QUICK CASSOULET

Author: Phil Sinner Master Chef

QUICK CASSOULET

Servings: 4
Ingredients:

1 tb Vegetable oil
4 Chicken breasts
1/3 lb Italian sausage - hot
2 md Carrots, sliced
2 md Onion, sliced
1 Garlic clove, minced
1/3 c Dry red wine
1 Bay leaf
1 ts Thyme - dried
1/4 ts Pepper
14 oz Beans with pork

Preparation time = 30 minutes Chicken breasts should be skinned and de-boned. Bake at 350*F for about 1 hour.

PARTY FAJITAS

Author: Phil Sinner Master Chef

PARTY FAJITAS

Servings: 1
Ingredients:

1 tb Oil
2 Chicken breasts
pn Chili powder
pn Cumin
pn Oregano
pn Salt
pn Pepper
1 tb Garlic; minced
1/3 Red onion julianne
1/2 Sweet pepper julianne
1/2 tsTabasco sauce
2 ts Lemon juice
4 Flour tortillas
Sour cream
Salsa

———————————GUACAMOLE———————————1 Avocado,1 tb Lemon juice,1 ts Garlic; minced, 1 tb Worcestershire, 1 tb Cayenne
Although this is a one-serving recipe, quantities can be increased.

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CHICKEN And MANGO SALAD

Author: Phil Sinner Master Chef

CHICKEN And MANGO SALAD

Servings: 4
Ingredients:

2.2 qt Water
4 (4 Oz.) Boneless, Skinned
Chicken Breasts
3/4 c Plain Yogurt
2 tb Lime Juice
2 tb Honey
2 ts Curry Powder
1/4 ts Salt
1/3 ts Pepper
1 c Peeled Cubed Mango, Papaya
OR Pineapple
4 Lettuce Leaves

Bring Water To A Boil in A Medium Saucepan, combine all ingredients, stir often until cooked.

CRUSTED CHICKEN SALAD

Author: Phil Sinner Master Chef

CRUSTED CHICKEN SALAD

Servings: 4
Ingredients:

1/3 c Chopped Tomato
2 tb Peeled, Chopped Cucumber
2 tb Chopped Green Pepper
2 tb Chopped Purple Onion
2 sm Jalapeno Pepper Chopped
2 tb Ground Cumin
2 ts Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
2 tb Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion and Jalapeno Pepper in ASmall Bowl and Set Aside.

GOURMET CHICKEN DIVAN

Author: Phil Sinner Master Chef

GOURMET CHICKEN DIVAN

Servings: 6
Ingredients:

1 lg Broccoli head, cut into 4" spears
1/3 c Unsalted butter
6 tb Flour
3 c Chicken broth
1/3 c Heavy cream, well chilled
4 tb Sherry, medium dry
Lemon juice to taste
1/3 c Parmesan cheese, grated
2 Chicken breasts, skinned and b
-ned,
Cooked and thinly sliced

In a large saucepan of boiling, salted water, cook the broccoli for 6-8minutes or until it is just tender.

CHICKEN CANCUN WITH CREAMY SHRIMP SAUCE

Author: Phil Sinner Master Chef

CHICKEN CANCUN WITH CREAMY SHRIMP SAUCE

Servings: 4
Ingredients:

3 lg Poblano peppers
1/3 c Onion, chopped
1/3 lb Medium shrimp, lightly
Cooked, peeled, and chopped
1/3 c Cilantro, chopped
1/3 lb Monterey jack cheese,
Shredded
2 8 ozs chicken breasts,
Halved, deboned, and
Pounded flat
2 ts White pepper
Salt, to taste

—————————-CREAMY SHRIMP SAUCE—————————-3 Shallots, diced, 1 c White wine, 1/2 c Fish stock or chicken broth, 1 lb Small shrimp, 2 c Whipping cream, 3/4 lb Butter
ROAST PEPPERS: Place poblano peppers under the broiler and char on allsides.

CHICKEN CURRY COCA-COLA

Author: Phil Sinner Master Chef

CHICKEN CURRY COCA-COLA

Servings: 6
Ingredients:

2 1/2 lb Chicken breasts or a
Chicken, cut-up
Water
Salt
Celery tops
4 tb Butter or margarine
2 Tart apple, peeled
And diced
2 md Onion, thinly sliced
1 tb Curry powder (or more
For experienced palates)
1/4 c Raisins
1 c Chicken broth
1/2 c COCA-COLA
3 1/2 tb Flour
1.5 c Coffee cream or undiluted
Evaporated milk
1 ts Salt
1/4 ts White pepper
Rice, cooked and hot