Speciality (Crock Pot/Pressure Cooker)
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Speciality This recipe is cooked in the MICROWAVE...which to me seems like a speciality recipe!..Enjoy!!
I have to again, thank CrazyA for sending me all these wonderful recipes...(thanks for all your help!!)
4 Boneless Chicken Breasts
2 tsp.. lemon juice
1/3 cup mayonnaise
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 clove minced garlic
1/2 cup fine dry bread crumbs
1/4 cup cornmeal
1 tsp. paprika
1/2 tsp. oregano
pinch cayenne pepper
1/2 tsp. pepper
salt
Cut chicken on diagonal into 1/2" strips. Set aside. In small bowl, combine lemon juice, mayonnaise, Worcestershire sauce, mustard and garlic; set aside. In a pie plate, combine remaining ingredients mixing well. Dip chicken in mayonnaise mixture, then into bread crumbs, pressing to coat. Arrange 1/2 chicken fingers on microwave rack. Microwave uncovered at high for 2-3 minutes or until no longer pink inside rotating once. Cook second batch and transfer to serving dish. Season with salt. Serves 4.
Dipping Sauce:
1/4 cup plain yogurt
1/4 cup mayonnaise
2 tbsp.. red pepper jelly
Combine all ingredients and serve with the chicken fingers.
I have a rice cooker, and wonder how I ever lived without it!..But I found that I only made regular old rice in it. Then I found this recipe!! Now I can cook my whole meal in my rice cooker! Neat huh?? Enjoy!
INGREDIENTS:
non stick spray
1 1/2 pounds chicken breast tenders,
or
1 1/2 pounds of boneless skinless chicken breasts, cut into strips
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
3/4 pound smoked sausage, sliced
2 med onions, chopped
1 lg bell pepper, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 cups rice
1/4 tsp red pepper
3 cups chicken broth
1/2 cup sliced green onions
1 med tomato, seeded and chopped
Spray the rice cooker with non-stick spray. Add all the ingredients except the green onions and the tomato. Stir to blend. Cover and cook (on regular cycle) until the rice cooker shuts itself off. Carefully remove lid, and fold in the tomatoes and the green onions. Cover and allow to steam for 10 minutes. Serves 8.
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INGREDIENTS:
2-2 1/2 lb boneless chuck steak
1 tsp ground ginger
1 Tbsp sugar
2 Tbsp oil
1/2 cup soy sauce
1 clove garlic, finely minced
Opt: sliced onions and green bell peppers
Partially freeze the steak to make it easier to slice. Cut the steak into 1/8 inch thick slices, and place in the crock pot. Combine the ginger, sugar, oil, soy sauce and garlic in a bowl, and pour over the meat. If you want to add onions and bell pepper, place them on top of the meat. Place the lid on your crock pot, and cook on low for 6 to 8 hours. Serve over rice. This will make approx. 5 to 6 servings
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