recipes

Preheat Oven:

• Preheat the oven to 350°F (175°C).

Prepare Wings:

• Arrange the chicken or turkey wings in a single layer in a large roasting pan.

Layer Soup Mixture:

• Pour one can of cream of chicken soup over the wings, spreading it evenly.
• Sprinkle half of the onion soup mix packet over the soup layer.

Repeat Layers:

• Repeat the layering process with the remaining wings, cream of chicken soup, and onion soup mix.
• Finish with a layer of soup mix on top.

Add Water:

• Pour the water evenly over the top layer.

Seal and Bake:

• Cover the roasting pan tightly with foil paper, ensuring it is well sealed.
• Bake in the preheated oven for 3 to 4 hours, or until the wings are tender.

Serve:

• Once cooked, remove the foil and transfer the baked chicken wings to a serving platter.
• Serve hot, accompanied by your favorite side dishes.

Prepare Marinade:

• In a saucepan, combine the grated fresh ginger, chopped garlic, chopped onion, soy sauce, sugar, and sake.
• Cook over low heat until the sugar is dissolved.
• Allow the marinade to cool.

Marinate Meat:

• Place the chicken pieces in a shallow dish.
• Pour the prepared marinade over the chicken, ensuring it is fully coated.
• Marinate in the refrigerator for at least 1 hour.
• For the Quick Teriyaki Marinade, marinate the chicken for about 30 minutes.

Preheat Grill:

• Preheat your grill to medium-high heat.

Cook Meat:

• Remove the chicken from the marinade and discard any excess marinade.
• Grill the chicken over charcoal or on the grill until cooked through, basting often with the remaining marinade.
• For chicken, this usually takes about 20-25 minutes, depending on the thickness of the pieces.

Serve:

• Once cooked, transfer the teriyaki chicken to a serving platter.
• Serve hot with your choice of side dishes.

• Preheat the oven to 275°F (135°C).
• Grease a flat 8×12-inch baking dish.

Prepare Ingredients:

• If using bacon, wrap each chicken breast with a slice of bacon.
• Otherwise, proceed with the boneless, skinless chicken breasts.

Layer Chipped Beef:

• Cover the bottom of the greased baking dish with the chipped beef.

Arrange Chicken:

• Place the chicken breasts on top of the layer of chipped beef in the baking dish.

Prepare Sauce:

• In a mixing bowl, combine the condensed cream of chicken soup and sour cream.
• Mix until well combined.
• Pour Sauce Over Chicken:
• Pour the soup and sour cream mixture evenly over the chicken breasts in the baking dish.

Bake:

• Place the baking dish in the preheated oven, uncovered, and bake for 3 hours.

Serve:

• Once cooked, remove the baking dish from the oven.
• Serve the Sunday dinner chicken hot, accompanied by side dishes such as vegetables and salad.

Prepare Chicken:

• Trim any excess fat from the chicken breasts.
• If necessary, cut the chicken into smaller pieces for even cooking.

Melt Butter:

• In a large skillet, melt the butter over medium heat.
• Stir in the curry powder and minced garlic.

Brown Chicken:

• Add the chicken breasts to the skillet and brown them on all sides.
• Once browned, remove the chicken and set aside.

Prepare Sauce:

• In the same skillet, stir together the condensed French onion soup and flour until smooth.

Add Remaining Ingredients:

• Gradually stir in the water, ketchup, honey, and Worcestershire sauce.
• Ensure all ingredients are well incorporated.

Cook Chicken:

• Return the browned chicken to the skillet.
• Ensure the chicken is submerged in the sauce.
• Cover the skillet and cook over low heat for 1 hour, or until the chicken is cooked through and tender.

Serve:

• Serve the skillet barbecue chicken hot, paired with rice or noodles.

Prepare Chicken:

• Trim any excess fat from the chicken breasts.
• If necessary, cut the chicken into smaller pieces for even cooking.

Melt Butter:

• In a large skillet, melt the butter over medium heat.
• Stir in the curry powder and minced garlic.

Brown Chicken:

• Add the chicken pieces to the skillet and brown them on all sides.
• Once browned, remove the chicken and set aside.

Prepare Sauce:

• In the same skillet with the drippings, stir together the condensed French onion soup and flour until smooth.
• Add Remaining Ingredients:
• Gradually stir in the water, ketchup, honey, and Worcestershire sauce.
• Ensure all ingredients are well incorporated.

Cook Chicken:

• Return the browned chicken to the skillet.
• Ensure the chicken is submerged in the sauce.
• Cover the skillet and cook over low heat for 1 hour or until the chicken is cooked through and tender.

Serve:

• Serve the skillet barbecue chicken hot, paired with rice or noodles.

• Place the orange juice, chopped papaya, and honey in a blender.
• Blend on high speed for 30 seconds until the mixture is smooth.
• Add the ice and blend again until the smoothie is perfectly smooth.
• Pour into a glass and enjoy immediately.

• Peel, seed, and coarsely chop the ripe papayas.
• Combine the chopped papayas, orange juice, and vanilla frozen yogurt in a blender.
• Blend the mixture until smooth.
• Pour into glasses and serve immediately.

• Combine the banana, diced peach, raspberries, freshly squeezed orange juice, and ice cubes in a blender.
• Blend until the mixture is smooth and well-combined.
• Pour the smoothie into glasses and serve immediately.
• Enjoy this refreshing and fruity smoothie!

• Place the frozen orange juice concentrate, milk, water, sugar, vanilla extract, and ice cubes into a blender.
• Cover and blend until the mixture is smooth and frothy.
• Pour the smoothie into glasses and serve immediately.
• Enjoy this frosty and refreshing orange smoothie!