Month: January 2007

Recipe Pineapple Duck

3 pound duck
2 cups boiling water
salt
pepper
2 tbsp soy sauce
2 1/2 cups sliced pineapple, diced

Cut duck into serving portions; cover with boiling water and simmer until nearly tender – about 1 hour. Add salt, pepper, soy sauce, pineapple and pineapple syrup. Cook 30 minutes longer. Recipe makes 4 servings of Pineapple Duck.

Pineapple Duckling

4 – 5 pound frozen duckling thawed
2 tsp kitchen bouquet
2 tbsp canola oil
1 tsp salt
1/2 tsp onion salt
1/2 tsp celery salt
1/2 tsp ginger
1 cup canned pineapple juice
2 cup raw carrots, diagonally sliced
9 ounces sliced pineapple
2 medium size green peppers
2 tbsp cornstarch
2 tbsp cold water

Skin duckling; cut to serving-size pieces. Brush pieces lightly with kitchen bouquet. Add canola oil to a large frying pan or Dutch oven. Add duckling. Brown on both sides. Combine seasonings; add to pan. Add pineapple juice and sliced carrots. Cover; cook over low heat until duckling is tender -about 45 minutes. Cut pineapple slices, green peppers in eigths; add; cook until pepper is tender but still crisp – about 5 minutes. Combine cornstarch, cold water; stir in. Cook, stirring constantly, until sauce thickens and boils. Recipe makes 4 servings of Pineapple Duckling.

Recipe Pineapple Glazed Cornish Game Hens

4 Cornish game hens
1/4 cup dry white wine
salt
cracked pepper
wild rice stuffing (recipe below)
1/4 cup butter, melted
17 ounces pineapple slices
1/2 cup chicken broth
2 tbsp sugar
1/4 tsp ground ginger
1 tsp cornstarch

Season inside of hens with wine, salt and pepper. Fill loosely with wild rice stuffing. Skewer openings. Brush Cornish game hens with part of butter; place breast side up in shallow roasting pan. Drain pineapple, reserving juice. Combine cup pineapple juice and chicken broth; pour over hens. Sake at 350° F about 1 hour, basting Cornish hens every 15 minutes with rest of butter and pan drippings. Top each bird with a pineapple slice. Mix sugar, ginger and cornstarch with remaining 1/2 cup pineapple juice; spoon over hens. Place rest of pineapple slices in pan with Cornish game hens. Increase temperature to 400° F and bake about 15 minutes, basting occasionally, until skin looks glazed. Serve pan liquid as sauce. Makes 4 servings of Pineapple Glazed Cornish Game Hens.

Wild Recipe Stuffing Recipe

1 cup wild rice hot water
1/4 cup butter, melted
1 1/2 cups chicken broth
1 tsp salt
6 green onions, chopped
1 cup chopped celery
1/2 cup chopped toasted almonds
8 ounces sliced mushrooms
1/2 tsp marjoram
1/8 tsp nutmeg

Soak wild rice in hot water to cover for 1 hour. Drain; dry on paper towels. Saute rice in butter until golden brown. Add chicken broth and salt; cover tightly and simmer until tender for about 25 minutes. Add green onions, celery, toasted almonds, mushrooms, marjoram and nutmeg. Mix well. Stuff Cornish game hens lightly with stuffing.

Recipe Turkey Pineapple Curry

1/2 cup minced onion
1/3 cup butter or margarine
1/3 cup flour
1 tbsp curry powder
1 tsp salt
1/2 tsp Accent
4 instant chicken bouillon cubes
4 cups hot water
3 cups diced leftover turkey
3 ounces drained pineapple

Cook onion in butter or margarine until soft but not brown. Blend in flour, curry powder, salt and Accent. Crumble chicken bouillon cubes; add water. Cook over low heat; stir constantly until thickened. Add turkey, pineapple. Serve with rice and curry accompaniments: peanuts, chutney, golden raisins, flaked coconut.

Recipe for Turkey Hawaiian

1/2 cup chopped onion
2 tbsp butter or margarine
10 ounces frozen peas, thawed
1 1/2 cups bias sliced celery
3 ounces sliced mushroom, drained
10 1/2 ounce condensed chicken broth
3/4 cup water
3 tbsp soy sauce
1 cup pineapple tidbits
1/4 cup cornstarch
1/4 cup water
3 cups diced cooked turkey
5 ounces water chestnuts, drained and sliced

In 3 quart saucepan cook onion in butter or margarine until tender but not brown. Stir in peas, celery, mushrooms, chicken broth, the 3/4 cup water and soy sauce. Drain pineapple, reserving syrup. Add syrup to saucepan; bring mixture to boiling; cover and simmer 5 minutes. Stir cornstarch into the 1/4 cup water; add to saucepan. Cook and stir until thickened and bubbly. Add turkey, pineapple and water chestnuts; heat through. Serve over hot cooked rice. Pass additional soy sauce. Recipe makes 8 servings of Turkey Hawaiian.

Recipe Dinde Mullady

1/2 cup butter
2 tbsp flour
2 cups chicken stock
1/3 cup sauterne
1/3 cup seedless grapes
1/4 cup sliced water chestnuts
paprika
4 Holland crackers
4 canned pineapple slices, grilled
2 pounds roast turkey breast

In a skillet melt butter and stir in flour. Cook slowly, stirring constantly, about 5 minutes, but do not brown. Blend in chicken stock until smooth. Simmer 10 to 12 minutes. Add wine, grapes and water chestnuts. Heat through. Remove from heat. Arrange crackers in bottom of shallow casserole. Next arrange pineapple slices on crackers and turkey slices on top. Cover with hot sauce and sprinkle with paprika. Bake at 350° F for 20 to 25 minutes, Makes 4 servings of Dinde Mullady.

Tropical Chicken with Pineapple

4 frying chicken halves
3 tbsp flour
1 tsp ground ginger
1 tsp salt
1/2 cup shortening (part margarine)
1/2 cup chopped green onion
toasted coconut rice
1 cup fresh mushrooms
8-1/2 ounces pineapple slices
1/2 cup canned papaya juice or 1/2 cup orange juice
10-1/2 ounce can beef consomme soup
1 tbsp soy sauce

Dredge chicken halves in flour mixed with ginger and salt. Brown well in heated shortening in large skillet. Drain off fat into a Pyrex cup; measure 1/4 cup into small pan and add onion and mushrooms. Saute until onion is soft. Add to browned chicken along with syrup from pineapple, papaya juice, beef consomme and soy sauce. Bring to a boil. Cover and cook over low heat 1/2-hour. Add drained pineapple slices to pan sauce. Cover and continue cooking until chicken is tender – about 15 minutes longer. Serve with toasted coconut rice. Recipe makes 4 servings of Tropical Chicken with Pineapple.

Recipe Tahitian Chicken Kabobs

4 whole chicken breasts, split (or boneless chicken breasts)
3/4 cup bottled Oil and Vinegar salad dressing
2 tsp curry powder
15 ounces sliced pineapple
2 medium bananas or 1 large papaya
8 preserved kumquats
2 large limes
1/2 cup honey

Bone chicken breasts (or buy chicken fillets already boned) and cut each split chicken breast into 4 pieces. Combine Oil and Vinegar salad dressing and curry powder in a medium size bowl; add chicken. Cover, and let marinate 2 hours in refrigerator. Cut pineapple slices in half. Just before cooking, peel bananas and cut into 2″ pieces Or halve, seed and pare papaya then cut into 1″ cubes. Cut limes into wedges. Drain chicken; reserve marinade. Thread chicken, pineapple, banana or papaya, kumquats and lime wedges, alternately on 8 long metal or heavy wooden skewers. Stir honey into remaining marinade and brush generously over kabobs. Broil or grill, turning and basting often about every 10 minutes, or until chicken is golden. Serve kabobs with kasha or packaged frozen prepared fried rice with almonds, if desired.

Recipe Sweet and Sour Chicken Legs

2 pounds chicken legs
3 tbsp flour
1/2 tsp salt
dash of white pepper
1/4 cup canola oil
2 green peppers, chopped
3 stalks celery, sliced
1 medium onion, chopped
1/2 cup crushed pineapple, including syrup
1/2 cup catsup
1/2 cup garlic-flavored vinegar
1/4 cup brown sugar

Wash the chicken pieces, pat dry. Lightly coat the chicken with a mixture of the flour, salt and popper. In a large frying. pan, heat the shortening or oil and brown the chicken pieces on all sides. Remove chicken and set aside. In same pan, saute the green peppers, celery and onion until lightly browned. Stir into sauteed vegetables the crushed pineapple, catsup, vinegar and brown sugar. Cover and simmer for 10 minutes. Add browned chicken pieces; again cover and simmer until chicken is tender – about 30-35 minutes. Serve chicken with its sauce on hot cooked rice. Recipe makes 4 servings of Sweet and Sour Chicken Legs.

Polynesian Chicken Recipes

Polynesian Chicken

1/3 cup molasses
Juice of 2 lemons
2 tsp low sodium soy sauce
1/4 tsp ground ginger
1/4 tsp dry mustard
1 small onion, chopped
1 broiler or fryer chicken, cut up
2 pineapple slices, halved
2 green—topped bananas, halved
1 tbsp butter

Blend molasses, lemon juice, soy sauce, ginger, mustard and chopped onion. Place chicken in a shallow dish and pour molasses mixture over chicken. Put in the refrigerator for 1 hour, turning once. Place chicken, skin side up, in shallow baking pan that has been lined with foil. Brush chicken with marinade. Cover and bake at 375° F for 40 minutes. Arrange fruits with chicken and dot with butter. Place under broiler for 10 to 15 minutes until flecked with brown. Recipe makes 4 servings of Polynesian Chicken.

Polynesian Chicken for a Party

3 tbsp salt
1/4 cup paprika
1 tsp ground white pepper
24 chicken pieces
canola oil
13 cups pineapple chunks and syrup
2 cups pineapple syrup
2 cups orange juice
1/2 cup lemon juice
1 cup light corn syrup
1 tsp mace
1/2 tsp ground ginger
2 tbsp flour
1/2 cup water
1/4 cup grated orange rind
8 oranges, peeled, cut into thick slices
1 gallon rice, cooked, hot

Combine salt, paprika and popper. Sprinkle chicken with mixture. Saute chicken in oil until well browned. Drain off excess fat. Drain pineapple chunks, reserving required amount of syrup. Set drained pineapple chunks aside. Combine pineapple syrup, orange juice, lemon juice, corn syrup, mace and ginger. Pour over chicken. Cover; simmer until tender -— about 30 minutes. Remove chicken to serving pan. Blend flour and water. Stir into hot pan juices; cook and stir until thickened. Add grated orange rind. Gently add orange slices and drained pineapple chunks; heat just until warm. Pour over chicken. Serve on a bed of hot rice. Recipe makes 24 portions of Polynesian Chicken.

Chicken and Pineapple in Patty Shells Recipe

12 ounces canned boned chicken or 2 cups diced cooked chicken
9 ounces pineapple tidbits
3 tbsp butter
4 tbsp flour
1 1/2 cups water
1/2 tsp salt
5 to 6 patty shells

Cut boned chicken in 3/4″ pieces. Drain pineapple; cook slowly in butter about 7 minutes, stirring occasionally. Add flour; blend well; add water slowly, stirring constantly; cook until mixture is thickened. Add chicken and salt. Heat thoroughly. Serve in patty shells. Recipe makes 5 to 6 servings.