Recipes Included On This Page Chicken and Ramen Noodles Chicken in Mango Sauce Chicken Soup by Gordie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chicken and Ramen Noodles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Noodles Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Olive Oil 1 whole Boneless Chicken Breast cut into bite size pieces 2 cloves garlic 2 cups Water 2 pkgs Ramen Chicken noodles 2 teaspoons Dried Italian Seasoning 3 cups Fresh or frozen veggies. Heat oil and brown the chicken and garlic. Stir in 2 cups water and the seasoning pkgs from the soup mixes and the Italian seasoning and the veggies. Bring to a boil, reduce heat and cook for 2-3 minutes (if using fresh veggies cook until ready) gently break each block of noodles and bring to boil, uncovered, for 5 minutes or until noodles are cooked. If using fresh veggies put them in early, if using frozen wait until you add the noodles. I usually add peas and carrots, sometimes just peas. This is kinda like fried rice just throw in whatever veggies you have laying around. Submitted to FareShare by AcaGordon - gordon@gro2.telmex.com.mx Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Submitted to FareShare by AcaGordon - gordon@gro2.telmex.com.mx * Exported from MasterCook * Chicken in Mango Sauce Recipe By : Ralphs, California Serving Size : 4 Preparation Time :0:45 Categories : Lowfat Poultry Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mangos -- canned or fresh 1/2 teaspoon garlic powder -- divided use 1 teaspoon ground coriander 1 teaspoon black pepper 1/4 teaspoon cumin 1 teaspoon cinnamon 2 tablespoons soy sauce 1 teaspoon worcestershire sauce 16 ounces skinless boneless chicken breast 8 ounces plain yogurt -- accompaniment 1) Drain the mangoes if canned and puree or mash to applesauce consistency. Adjust puree with water and/or sugar as needed. Set aside. 2) Heat all of the spices and half the garlic in a dry skillet or in a small amount of oil. Stir constantly. Add mangoes to the spices, add soy and Worcestershire sauce, and cook gently for 10 minutes. Keep warm if necessary. Longer simmering will not harm the sauce. 3) Meanwhile dice the chicken. Using a nonstick skillet and oil or spray, fry the chicken until opaque, along with the rest of the garlic. Drain to skim fat/oil if needed. Add the sauce. Simmer 10 to 15 minutes. Thin sauce with water as needed. 4) Serve hot with yogurt, rice and green vegetables. Ralphs food ad. 3/99 EACH SERVING: 201 cals, 18% cff or 4g fat when using cooking spray. <>kitpath@earthlink.net 3/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Soup by Gordie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Better Than Bouillon chicken base 6 cups hot water 1 whole boneless -- skinless chicken breast, washed, patted dry, diced 3 tablespoons olive oil 2 medium onions -- chopped 3 carrots -- peeled, diced 3 celery ribs -- washed, diced 1 small turnip -- peeled, diced 2 cups shredded green cabbage 1 teaspoon dried thyme Salt and pepper to taste 2 cups cooked spaetzle (see note) or small bowtie or other small pasta In a large soup pot, mix together the bouillon and hot water. Bring to a boil. Add the diced chicken, reduce heat to medium and continue cooking. Meanwhile, heat the olive oil in a large skillet. Add the onions, carrots, celery and turnip. Saute until they are lightly browned. Add them to the broth mixture and simmer, uncovered, 25 minutes. Add the cabbage and thyme and continue cooking 20 minutes longer. After simmering the soup, season with salt and pepper to taste. Add the spaetzle just before serving. Makes about 8 cups; analysis per 1-cup serving. Cook's notes: To make spaetzle, lightly beat 1 egg in a medium bowl. Add 1 cup of flour, 1/4 cup at time, until thoroughly incorporated. Add 1/3 cup of milk and a pinch of nutmeg. If dough is too sticky, add a bit more flour as needed. If using a spaetzle maker, place the dough in the basket of the spaetzle maker over a pot of boiling salted water. Slide basket back and forth to allow dough to drop in small pieces into the boiling water. Or cut the dough in small pieces and drop in the boiling salted water. Spaetzle will rise to the top when they are done. Drain and add to the soup. Look for 8-ounce jars of Better Than Bouillon chicken base in grocery stores near the canned soups and bouillons. Winter chicken vegetable soup with spaetzle This won a Chicken Soup Contest at a Temple in the Detroit Area.. Submitted to FareShare by AcaGordon - gordon@gro2.telmex.com.mx Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : Gordon@gro1.telmex.net.mx - - - - - - - - - - - - - - - - - -