CURRY COCONUT SOUP RECIPE

Author: Phil Sinner Master Chef

CURRY COCONUT SOUP

Servings: 4
Ingredients:

1/3 lb YakiSoba noodles
2 tb Coconut milk
2.5 c Chicken broth
1 Lemongrass stalk (no leaves)
- cut into small matchsticks.
4 (thin slices) ginger
3 tb Fish Fume
1 tb Curry powder
2 tb lime zest
2 tb Lime juice
1 tb -Chinese chili sauce
4 Chicken breast halves
-(skinless and boneless)
2 ts sesame oil
7 Button mushrooms
Salt; to taste
Cilantro sprigs, for garnish

ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil.

PEANUT CHICKEN SAUTE

Author: Phil Sinner Master Chef

PEANUT CHICKEN SAUTE

Servings: 9
Ingredients:

———————————-MARINADE———————————-
2 tb Light brown sugar
1 ts Curry powder
3 tb Crunchy peanut butter
1/3 c Soy sauce
1/3 c Freshly squeezed lime juice
1 Garlic cloves, minced
1 ts Crushed dried chile peppers
—————————-
6 Chicken breast halves,
=FFboned, skinned, and cut
=FFinto 1/2′ wide strips

——————————–PEANUT SAUCE——————————–2/3 c Crunchy peanut butter, 1 1/3 c Coconut milk, unsweetened, 1/4 c Freshly squeezed lemon juice, 1 tb Soy sauce, 3 tb Molasses, 1 ts Fresh ginger root small minced, 4 Garlic cloves minced, 1/3 c Chicken broth, 1/3 c Heavy cream, Cayenne pepper, 1 tb Grated lime zest, Fresh cilantro sprigs
To make the marinade, combine the first 7 ingredients in a shallowdish.

CHICKEN PARMESAN

Author: Phil Sinner Master Chef

CHICKEN PARMESAN

Servings: 4
Ingredients:

6 oz Tomato sauce
1 tb Italian seasoning
1/3 ts Garlic salt
1/3 c seasoned Bread crumbs
1/3 c Parmesan cheese (grated)
1 ts Parsley flakes (better with Fresh)
2 lg Chicken breasts (skinned,
Boned and split)
1 lg Egg (beaten)
1/3 c Mozzarella cheese (shredded)

1) Mix tomato sauce, italian seasoning, and garlic salt in a two cup measuring cup, cover with waxed paper and microwave on high for 2 min… Stir and reduce power to med.

PROSCIUTTO MUSHROOM CHICKEN

Author: Phil Sinner Master Chef

PROSCIUTTO MUSHROOM CHICKEN

Servings: 6
Ingredients:

6 Half chicken breasts,
Skinned, boned, and halved
1/3 c Chopped onion (small)
3 tb Dijon mustard
1 c Half and half
1/3 lb Sliced fresh mushrooms
16 oz Pkg frozen broccoli (fresh if possible)
1 ts Paprika
4 tb Butter
1/3 c Flour
1 c Chicken broth
1/3 c White wine
3 oz Grated swiss cheese
6 sl Ham or prosciutto, thin

PROVOLONE CHICKEN ZITI

Author: Phil Sinner Master Chef

PROVOLONE CHICKEN ZITI

Servings: 2
Ingredients:

4 Boneless 1/2 chicken breasts
1/3 ts Basil
1/3 ts Dill
1/3 ts Garlic powder
1/2 ts Parsley
3 c marinara sauce
3 lg Slices provolone cheese
2 lbs Ziti

Gain Access to Recipes online

CHICKEN BREASTS ALA SINNER'

Author: Phil Sinner Master Chef

CHICKEN BREASTS ALA SINNER'

Servings: 4
Ingredients:

1/3 c Butter
1/4 c Chopped onions small
1/3 c Chopped celery small
4 c Seasoned Bread crumbs
1 cn Water chestnuts sliced
1 ts Poultry seasoning
1 c Chicken broth
1/3 c Amaretto liquor
4 Chicken breasts, boneless
Glaze:
1 1/3 c light brown sugar
1/3 c Honey
1/3 c Orange juice
1/3 c Amaretto liquor

Mix all of stuffing ingredients together and pour into greased bakingdish. bake at 350*F

CLASSIC CHEESE FONDUE

Author: Phil Sinner Master Chef

CLASSIC CHEESE FONDUE

Servings: 4
Ingredients:

****FONDUE****
4 cn Campbell’s Cheddar cheese
Soup, undiluted
1 lb Cheddar cheese sharp, grated
3 x Cloves fresh garlic
2 tb cherry brandy
****DIPPERS****
FRENCH BREAD
Ham
Shrimp
Smokie links
Cocktail wieners
****DIPPERS****
Hot dogs
Smoked sausage
Turkey, chicken breast
Turkey ham
Broccoli
Cauliflower
Carrots
Mushrooms
Brussel sprouts
Cherry tomatoes
Celery stalk
Radishes

Heat cheese soup in fondue pot or heavy skillet on low.

SAUTE CHICKEN BREAST WITH BOUBON SAUCE

Author: Phil Sinner Master Chef

SAUTE CHICKEN BREAST WITH BOUBON SAUCE

Servings: 4
Ingredients:

4 Chicken Breasts
5 oz Soy Sauce
1/3 c Brown Sugar
1/2 ts Garlic Powder
1.5 ts Powdered Ginger
2 tb Onion Flakes, dehydrated
1/3 c Bourbon

Mix all marinade ingredients and pour over chicken. Let Stand for 24 hours then saute with all the marinade that is left.

CLASSIC CHICKEN CURRY

Author: Phil Sinner Master Chef

CLASSIC CHICKEN CURRY

Servings: 4
Ingredients:

1 lb Chicken breast, boned
- and skinned
3 tb Oil
1/3 ts Cumin
3 Cardamom seeds
1 Thai chile
3 Cloves
1 md Onion, finely chopped
4 Tomato, whole peeled
1 ts Ginger paste
1 ts Garlic paste
1 tb Soy sauce
1 ts Chilli powder
1/3 ts Pepper
1 c Water H20

Clean the chicken, making sure to cut off all fat. Saute on low to med heat until done.

CLASSIC CHICKEN SAUTE 2

Author: Phil Sinner Master Chef

CLASSIC CHICKEN SAUTE 2

Servings: 2
Ingredients:

—————————–—————————–
1 lb Chicken breasts
-boned, skinned,
- cut into 1′ sqaures
2 tb Soy sauce
1 tb Cornstarch
2 Egg white; beaten frothy
1 1/4 c Vegetable oil
2 Dried hot chili peppers
-broken in half
2 Garlic cloves; chopped fine
1 1′ piece ginger root; peeled
-and minced
2 tb White wine vinegar
2 tb White wine
1 tb Cornstarch
1 tb Brown sugar
1 tb Sesame oil
1/3 ts Salt

marinade for 24 hrs. Then saute along with liquids until liquid becomes sauce.