Heat oil in heavy skillet until hot; add chicken and cook 5 minutes on each side. Place chicken in 8" square baking dish; discard drippings. Add parsley, thyme, salt and wine to skillet; bring to a boil. Pour over chicken. Sprinkle with lemon juice, pepper and paprika. Cover and bake at 400 degrees for 25 minutes or until tender. If desired, garnish with parsley sprigs and lemon slices.
Combine dry ingredients in a plastic bag Cut chicken into 1" pieces.
Dip
chicken pieces in butter; shake a few at a time in bread crumb mixture.
Place
on a lightly greased baking sheet. bake at 400 degrees for 20 minutes
or until
brown and tender.
1/2 c. butter or margarine
1 cup sugar
2 eggs or Egg beater equivalent
1 1/2 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt 1 tbsp. lemon rind
3 tbsp. lemon juice
1/4 cup low fat milk
1 teaspoon ground rosemary or
2-3 teaspoons finely chopped
fresh rosemary
Preheat oven to 325 degrees. Spray or grease 9x5 loaf pan. Cream butter and sugar together until fluffy. Add eggs and beat until well mixed. Add flour, salt and baking powder along with milk until well blended. Stir in lemon juice, rind and rosemary. Pour into prepared pan and bake about 1 hr. 1 5 min. Or until it tests done. Glaze: Combine 2 tbsp. sugar with 2 teaspoons lemon juice. Mix well and brush over top of warm cake. This freezes well.
1/4 cup finely snipped parsley or basil and 1/4 teaspoon lemon juice.
3 tbsp. finely snipped tarragon and 1/4 teaspoon lemon juice.
2 teaspoons curry powder and 1/4 cup flaked unsweetened coconut.
1 tbsp. onion juice, 1/4 teaspoon lemon juice and 1/4 teaspoon celery
seeds.
3 tbsp. drained, prepared horseradish.
3 tbsp. chopped chutney.
1 tbsp. anchovy paste and 1/4 teaspoon lemon juice.
2 tbsp. chili sauce and 3 drops hot pepper sauce.
2 tbsp. catsup, 1/4 teaspoon lemon juice and 1/8 teaspoon cayenne pepper.
2 cloves crushed garlic, 1/4 teaspoon paprika and 1/8 teaspoon pepper.
2 tbsp. prepared mustard, 1 tbsp. chopped parsley and 1/4 teaspoon
salt.
These are fun to make and freeze well.
Use your imagination to come up with blends of your own using fresh
herbs from your garden.
Delicious!
Mix all ingredients together. Refrigerate for several hours or
overnight to blend flavors. Use as salad dressing or as a dip for
raw vegetables.
Lightly stir together eggs, water and ¼ tsp. chopped tarragon. Set aside. Cream together cheese, parsley, paprika and ¼ tsp. chopped tarragon. Set aside. In an 8" skillet, saute onion in butter over medium high heat. Pour in eggs and cook as for any omelet, pushing cooked portion of eggs to the center of the skillet and allowing runny portions to spread around the edges to cook. When eggs are set, spread the cheese and parsley filling down the center of the eggs, roll omelet in half and slide it onto a plate. Garnish with paprika, pepper and additional parsley and tarragon. Enjoy!
We shall shortly be putting some of Joe's
Sri lankan recipes on line!